Zucchini

Zucchini you can cook, steam, bake or fry.

Zucchini with herbs and lemon

Zucchini mit Kräutern und Zitrone / zucchine con erbe e limone

Ingredients for 20 persons / Zutaten für 20 Personen

  • 4000 g   Zucchini, cut in thick slices / in dicke Scheiben geschnitten
  • taragon / Estragon
  • parsley / Petersilie
  • basil / Basilikum
  • sage / Salbei
  • olive oil / Olivenöl
  • juice of 5 lemons / Saft von 5 Zitronen
  • salt, pepper / Salz, Pfeffer

Making

Steam the zucchini strips for 15 minutes. Let cool slightly. Sprinkle with the finely chopped herbs, drizzle with olive oil and lemon juice and season with salt and pepper. Place in a cool place before serving, so the flavor can develop.

Stuffed zucchini

Gefüllte Zucchini / zucchini ripiene

Ingredients for 20 persons / Zutaten für 20 Personen

  • 20   bigger Zucchini, halved lengthwise / größere Zuchini, längs halbiert
  • 500 g   tomato pesto / Tomatenpesto
  • 1000 g   tofu, chopped / Tofu, gehackt
  • 1 bunch parsley / 1 Bund Petersilie
  • 5   cloves of garlic, chopped / Knoblauchzehen, gehackt
  • 5   onions, chopped / Zwiebeln, gehackt
  • sage / Salbei
  • 200 g   Parmesan
  • 5   eggs / Eier
  • 150 ml   tomato sauce / Tomatensauce
  • 500 ml   water / Wasser
  • olive oil / Olivenöl
  • salt, pepper / Salz, Pfeffer

Making

Filling: Sauté the finely chopped tofu in olive oil at low heat and allow to cool. Place in a bowl and mix with parsley, garlic, Parmesan cheese and eggs and season with salt and pepper.

Scoop out the zucchini. If the seeds are still soft, give a portion or all of it to the filling and fill the scooped out zucchini with it. Lightly sauté the onions in olive oil. Add the zucchini and sauté for a few minutes. Dilute the tomato sauce with water and pour in. Add salt, cover the pot and let all simmer for 20 minutes. Serve on plates and pour over the marinade.

The stuffed zucchini can alternatively be baked in the oven.