These stuffed zucchini with vegetables and eggs are incredibly easy to make and so practical that you can use them for a simple dinner for the whole family.

To make these courgettes, you just have to steam them and fill them with a boiled egg and some poached vegetables… you'll see that! easy and rich remain!!

They also have low calories and high fiber, so they are perfect for a healthy and balanced diet.

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Zucchini stuffed with vegetables and egg

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With these stuffed zucchini you will have a rich and simple dinner for the whole family

Zucchini stuffed with vegetables and egg

Calabacines rellenos de verduras y huevo

Mayra Fernandez Joglar

Recipe type: vegetables
Calories: 200
Rations: 2

Cooking time: 25M
Total time: 25M

Ingredients

For step 1:

500 g of water
6-8 eggs
Sal Island
A splash of vinegar
1 large zucchini

For step 2:

80 g carrot
100 g onion
30 g of celery
1 garlic clove
25 g olive oil
Sal Island
Pepper
Bechamel (optional)
Grated cheese (optional)

Preparation

We start with step 1 by cooking the eggs and preparing the zucchini in the varoma.

For this recipe we only need 1 but we are going to take advantage and cook more for other recipes.

We put 500 g of water in the glass, add salt and a dash of vinegar. Place the basket with the eggs inside.

Wash and dry the zucchini well. We cut it in half and also lengthwise. In this way we are left with four pieces more or less the same size.

Season them with salt and pepper and place them in the varoma with the skin facing up.

We place the varoma in its position and program 15 minutes, varoma temperature, speed 2.

Once the time has elapsed, we remove the varoma but do not open it so that it does not lose heat.

Remove the basket immediately, helping us with the notch of the spatula, and cool the eggs under cold water. Discard the water and rinse the glass.
Now let's go to step 2. To do this, we put the clean and large-chopped vegetables in the glass. We chop them during 5 seconds, speed 5. We lower the pieces that have stuck to the walls of the glass towards the blades.
Add the oil, place the varoma back in its position and program 10 minutes, varoma, speed 1.
At the end of the time, we check that the courgettes are done. We empty them carefully to leave the edges so that they remain firm when filling them.
We mix this pulp with the vegetables that we have in the glass.
Add a boiled and chopped egg. Season and mix for 5 seconds, speed 3, left turn.
Fill the courgettes with this farce and place them in a serving dish.
We can serve them as they are or cover them with grated cheese or bechamel sauce.

We can also give them a heat stroke to gratin them.

Notes

For this recipe we only need 1 boiled egg but we are going to take advantage and cook more for other portions.

Do you want to know more about these zucchini stuffed with vegetables and eggs?

Ideally, take advantage of other preparations, like a cream or some lentils, to cook the courgettes in the varoma. This will save you a lot of time in preparation.

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Other trick to not spend your life cooking is to have boiled or hard-boiled eggs always ready. They are simple to make, to store and, in addition, they last a long time. So, when the time comes, you just have to peel and ready to use.

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Take advantage of the sauce of any other preparation to make more quantity and you will have the base of the filling ready and almost without realizing it.

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And the final touch?

El finishing touch It is the best of all because you can also customize it to your liking or needs.

what do you want a more consistent dishWell, you cover them with a homemade bechamel sauce. Here are a few ideas so you can give your stuffed zucchini a different touch.

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If what you want is to use the courgettes as second course, it is best to cover them with a little grated cheese.

And if what you want is a light recipe Ideally, you should serve them as directed in the recipe. So you can enjoy all the flavor of vegetables.

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Zucchini stuffed with vegetables and egg