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Recipe : **** Zucchini Stuffed With Almond And Red Pepper

Zucchini Stuffed With Almond And Red Pepper
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Course:
Appetizer or Side Dish

Practical information

  • Prep time
    10 min
  • Cooking
    45 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 small round zucchini
  • 1 medium red bell pepper, seeds and pith removed, cut into flat pieces
  • fine salt and freshly ground black pepper
  • 1 teaspoon minced fresh thyme leaves
  • 40 g toasted, sliced almonds
  • 25 g butter

  • Recipe preparation steps

  • 1
    Preheat the oven to 200°C .
  • 2
    Cut off the tops (stem end) of the zucchini to expose a small flat surface. Cut off a small piece of the blossom end so the zucchini cup will sit upright. Using a small spoon, carefully scoop out the flesh from the center of the zucchini leaving a 3 or 4-mm thick wall. Be careful not to pierce the skin. Also, attempt to remove most of the flesh in a single piece. Square off the chunks of flesh and cut them into a 5-mm dice. Set both the diced flesh and the zucchini cups aside in separate containers.
  • 3
    Bring a small saucepan of salted water to a boil and blanch the bell pepper for 5 minutes. Drain well. Chill briefly in cold water. When cool enough to handle, place the pepper pieces skin-side down on a cutting board and remove the skin by slicing with the knife parallel to and almost touching the cutting board. Cut the pepper flesh into small short strips and add to the diced zucchini flesh.
  • 4
    Heat the butter in a small frying pan over medium heat and gently cook, without browning, the diced zucchini and bell pepper until the zucchini starts to soften. Season the mixture with salt and pepper and combine with the thyme and almonds in a small bowl.
  • 5
    Season the inside of the zucchini cups with a little salt and stuff them with the zucchini-pepper mixture. Gently press it into the cups with a small spoon or your fingers. Mound the mixture neatly on top. Place the cups upright on a baking sheet and bake until the cup walls begin to soften, about 20 to 25 minutes.
  • 6
    Serve 2 zucchini cups per serving.
  • Ready !



 

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