A delightful combination of the freshness of round zucchini and the smoothness of Brie…
This recipe is based on French cheese, and I hope you can find some where you are!
The French take great pride in their cheeses, and rightly so, don’t you agree? Brie is one of those soft-ripened cheeses with a bloomy rind, and it’s perfect for beginners because of its mild flavor. But this recipe will also work wonderfully with Camembert, which has a stronger taste, or even Pont-l’Évêque, Munster, or Maroilles. I won’t list them all—there are hundreds of excellent cheeses in France!
For this recipe, we chose yellow zucchinis, whose mild flavor highlights the taste of Brie. But green zucchinis work just as well.
The Brie is mixed into the stuffing, but we keep a slice on top to create a nice gratiné finish.
The recipe
Stuffed round zucchini with french Brie
Equipment
- oven
Ingredients
- 2 round zucchinis
- 1 onion
- 130 g Brie cheese
- oil
- salt and pepper
Instructions
- Cut the tops off the zucchinis and hollow them out with a small spoon, leaving about a 1 cm wall. Set the flesh aside.
- Peel and finely chop the onion, then sauté it in a bit of oil.
- Add the zucchini flesh and cook for a few minutes until it releases its water.
- Set aside two slices of Brie and cut the rest into small pieces.
- Add these pieces of Brie to your mixture and gently melt them.
- Stuff the zucchinis with this mixture, then place the reserved slices of Brie on top.
- Arrange the zucchinis in an ovenproof dish, placing the tops (lids) next to them.
- Bake for 30 minutes at 200°C (about 400°F).
- Serve the stuffed zucchinis with their little caps, alongside a green salad.
“Un régal à la française !”