The Famous STUFFED ZUCCHINI from the Canary Islands

By Spain on a Fork · 50 min

Ingredients

Instructions

1. Trim 1/2 inch (1.25 cm) from each end of the zucchini, halve each lengthwise, and scoop out the pulp with a spoon, leaving a border at the ends. Salt the insides and set the shells cut side down on paper towels.
2. Heat the olive oil in a large frying pan over medium heat.
3. Add the onion and stir; when slightly translucent after 2 to 3 minutes, add the mushrooms and a dash of salt, and stir every 1 to 2 minutes so they cook evenly.
4. Press the zucchini pulp through a fine sieve with a wooden spoon to remove excess water.
5. When the mushrooms are lightly browned, about 7 to 8 minutes, add the zucchini pulp and sauté for 3 to 4 minutes. Add the garlic, dried thyme, salt and pepper and stir for 1 minute. Stir in the flour for 1 minute.
6. Add the room-temperature milk and stir gently for 3 to 4 minutes until thick and creamy. Turn off the heat, then stir in 1/2 cup (60 grams) of the shredded cheese until well mixed.
7. Leave the zucchini shells for 15 minutes, then pat the insides completely dry and fill each with the mushroom mixture.
8. Place the stuffed zucchini on a parchment-lined baking tray, sprinkle the remaining 1/2 cup (60 grams) cheese evenly over them.
9. Bake in a preheated oven at 200°C (400°F) for 20 minutes, until the cheese is melted and golden.
10. Move to a serving dish and sprinkle with chopped chives.

Summarized from Spain on a Fork's video. Watch it for the details.

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