Stuffed Zucchini with Brousse
Stuffed Zucchini with Brousse is a delightful dish where zucchini is hollowed out and filled with a savory mixture. The stuffing typically includes Brousse, a soft French cheese, combined with herbs, spices, and sometimes other ingredients like garlic, onions, or breadcrumbs. The stuffed zucchini is then baked until tender and the filling is golden and bubbly. This dish showcases the fresh flavors of the zucchini and the creamy texture of the Brousse cheese, making it a perfect addition to any meal.
Ingredients
- 6 round zucchinis
- 2 garlic cloves
- 1 small bunch of thyme
- 1 large egg
- 8.8 oz brousse cheese
- 3.5 oz Parmesan
- 8 tbsp olive oil
- 3 tbsp pine nuts
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (th.6). Strip the thyme leaves. Peel and crush the garlic. Grate the Parmesan.
- Cut the tops off the zucchinis. Scoop them out with a melon baller. Finely chop the flesh and place it in the bottom of a baking dish. Drizzle with half the olive oil, season with salt and pepper, sprinkle with some thyme and half the garlic, and mix well.
- Mash the brousse with a fork, then incorporate the egg and Parmesan. Adjust the seasoning, add the remaining garlic and thyme.
- Stuff the zucchinis with the brousse mixture and stand them upright in the baking dish, stabilized by the chopped flesh. Place the tops next to them. Sprinkle the stuffed zucchinis with pine nuts and drizzle everything with olive oil.
- Bake for 50 minutes to 1 hour, until the zucchinis are tender and well browned. Serve with al dente pasta or polenta and the remaining baked flesh.
Video
Notes
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