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The recipe of Stuffed zucchini with saffron it is an exquisite marriage of flavors between one of the queens of summer (courgette) and an absolute king of cooking (king of a small but very precious realm). Enjoy as soon as they have been removed from the oven or even let them cool down Stuffed zucchini with saffron they can be a light and complete meal or a robust snack, perhaps on the grass. The coupled ZZ - Zucchini & Saffron - gives this preparation something magical and also the color combination - green and yellow - is among the most successful.
Because they give the best zucchini they must be fresh, preferably grown naturally, large enough in this case to be cut and filled. As for it saffron, we know that in this way the cost of the dish is likely to rise, but it is worth it. By the way, you know why it is saffron is it so expensive? Because to produce 1 kg of saffron it is necessary to collect more or less 150 thousand flowers in the fields and in all it takes about 500 hours of work, given that cultivation, harvesting and processing of saffron they are entirely manual.
Ingredients for stuffed courgettes with saffron
- 6 courgettes
- 60g. of breadcrumbs
- 1 shallot
- A little parsley, basil, thyme and oregano
- 2 tablespoons of olive oil
- 1 sachet of saffron
- Parmesan Cheese
- Salt and pepper
The courgettes must be washed and cut in half: use a sharp knife to empty them and keep the pulp separately. Once emptied, boil the courgettes in a little water to soften them and drain them, putting them aside. Brown the chopped shallot in the oil, add the pulp of the zucchini, the chopped herbs and the saffron previously dissolved in a little hot water. Add the breadcrumbs, keeping aside a little, the grated Parmesan cheese and season with salt and pepper. At this point, turn on the oven, arrange the courgettes in a lightly greased pan and fill with the mixture obtained. Use the remaining breadcrumbs to sprinkle everything at the end. Bake at 180 degrees until you see them golden.
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