Stuffed Zucchini with Cheese Recipe


( for 4 people )

4 medium zucchinis
4 slices whole wheat bread
6 tablespoons İçim Kashar Cheese, grated
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon of İçim Butter
1 finely chopped onion
3 cloves of chopped garlic
4 chopped artichoke hearts
3 tbsp apple cider vinegar
4 tablespoons of peanuts
2 tablespoons fresh basil, finely chopped
3 tablespoons chopped parsley
Lemon zest


Preheat the oven to 200°C. Lay baking paper to cover the baking tray and sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper on it.

Crush the bread in a mixer. After cutting the zucchinis in half, scoop out the insides. Set the pumpkin insides aside and keep them aside. Melt the Butter in the pan. Sauté the onions and zucchini insides in the pan for 5 minutes. Add the remaining half of the salt and pepper, artichoke hearts, thyme and garlic and cook for 1 minute. After adding apple cider vinegar to the mixture, cook for 1 more minute until it evaporates.

Put the mixture in a bowl, add the bread crumbs, İçim Kashar Cheese, fresh basil, parsley, pine nuts and lemon zest, and mix until well combined.

After filling the zucchinis with this stuffing mixture, place the zucchinis on the baking tray. Bake for about 30-45 minutes until the zucchinis are soft.

Decorate them with parsley before serving.