A beloved dish in many Polish kitchens, Cukinia Faszerowana, Polish Stuffed Zucchini, is a time-honoured dish that reflects the country’s love for simple yet flavorful meals.
Tracing its roots back to a time when resourcefulness in the kitchen was essential, this recipe uses locally abundant ingredients to create a dish that has stood the test of time. Each region may infuse its own unique twist into the stuffing, showcasing the diverse culinary landscape of Poland. Carefully filled with a flavorful mix of minced meat, mushrooms, cheese and aromatic herbs, these stuffed zucchini are a meal that is both simple and satisfying.
Fun Fact!
Both zucchini and squash are elongated varieties of pumpkin. Some believe they are two different plants, while others consider them the same. In Polish cuisine, the term “squash (kabaczek)” was initially used. Interestingly, the word “zucchini” doesn’t even appear in Witold Doroszewski’s dictionary from the 1960s! The oldest recipes for this vegetable can be found in cookbooks from the early 20th century.
Tips For Cooking Stuffed Zucchini
1. Experiment with Fillings
Stuffed zucchini is endlessly adaptable, so don’t be afraid to get creative with the fillings. Try adding grains like quinoa, buckwheat, or rice. You can also mix in different herbs and spices, add nuts for crunch, or even use a protein like lentils or chickpeas instead of ground meat (for a vegetarian version). The beauty of this dish is you can tailor it to your personal tastes and what you have on hand!
2. Freshness is Key
For a flavour-packed experience, opt for fresh zucchini. Use those that are firm and unblemished, with bright colour. Also, avoid frozen ones as they tend to have a milder taste and the essence of a successful stuffed zucchini lies in its vibrant flavours.
3. Repurpose Leftovers
Similar to how rosół soup forms the base for various Polish soups, leftover stuffed zucchinis can be repurposed creatively. Dice them into bite-sized pieces to toss into salads, add them to pasta dishes, or incorporate them into omelettes for a delicious and efficient way to enjoy your dish in different forms.
4. Cheese Matters
You can use different cheeses in the filling or as a topping. The most common are Feta, Parmesan, or Mozzarella. But of course, you can use any of your favourite cheeses, it’s all up to you and your creativity!
Polish Stuffed Zucchini Recipe
Part I-Preheat the Oven
Start with preheating your oven to 355°F (180°C).
Part II – Fry the Mushrooms and Onion
Wash and finely chop the 250g of mushrooms and onion. Fry them for 5-10 minutes with a dash of oil.
Part III – Prepare the Zucchini
Wash the 2 zucchini then slice them lengthwise. Scrape out the core, creating a boat with about ½” of flesh on all sides. Be careful when scooping out the flesh, not to break the zucchini.
Part IV – Cook the Meat
Use 250g of any meat. Cut the meat if necessary. If you are using minced meat, fry it with a bit of oil. For the vegetarian version, just use mushrooms instead of meat. You can also add other ingredients like corn, beans, or tofu to make it more nutritional.
Part V – Dice the Carrot
Make sure to use a cooked carrot. Be careful not to overcook it, this might make the filling of the zucchini too soggy.
Part VI-Mix Everything Together
Mix the meat, mushrooms, carrot. Add 1 tsp of salt and ½ tsp of pepper.
Part VII-Fill the Zucchini
Gently fill the zucchini boats with the stuffing. Top with 140g grated cheese of your choice.
Part VIII – Bake the Zucchini
Place stuffed zucchini on the baking tray lined with parchment paper. Bake for about 25 minutes. If you’re using cheese, bake until it’s nice and crispy!
What To Serve With Stuffed Zucchini?
Cucumber Yogurt Sauce
Make a refreshing cucumber yoghurt sauce by combining grated cucumber, Greek yoghurt, garlic, and a hint of dill. This light and tangy sauce complements the richness of stuffed zucchini.
Quinoa or Buckwheat Side
Serve stuffed zucchini with a side of cooked quinoa or buckwheat for a wholesome and satisfying meal. The grains absorb the flavorful juices from the zucchini.
Dipping Sauce
Melted garlic butter makes for a great dipping sauce. Infuse the butter with minced garlic and a pinch of herbs for added flavour.
Grilled Vegetables
Grill a medley of vegetables like bell peppers, mushrooms, and cherry tomatoes. The smoky char enhances the overall appeal of the stuffed zucchini.
FAQ About the Polish Stuffed Zucchini
What kind of Zucchini Works Best?
Choose zucchinis that are medium to large. Smaller zucchinis may split when baked. Avoid overripe zucchinis that are very seedy.
What Herbs and Spices Complement Stuffed Zucchini?
Popular choices include dill, parsley, mint, oregano, basil, garlic, onion, paprika, cumin and chilli powder. Tailor the blend to your taste.
Should the Zucchini Boats Be Covered While Baking?
It’s best to leave them uncovered so the tops brown and any Cheese topping gets nice and crispy. Covering can make them soggy.
How Long is the Shelf Life for Baked Stuffed Zucchini?
Properly stored in the refrigerator, they will keep for 3-4 days. Reheat gently before serving. The stuffing may separate a bit from the zucchini over time.
Polish Stuffed Zucchini Recipe - Cukinia Faszerowana
Ingredients
- 2 average zucchinis
- 9 oz (250g) of any cooked meat or minced meat
- 9 oz (250g) of mushrooms
- 1 onion
- 1 carrot (cooked)
- 1 tsp of salt
- ½ tsp of pepper
- 5 oz (140g) of grated cheese
- ketchup to serve (optionally)
Instructions
- Preheat the oven to 355°F (180°C).
- Wash and finely chop the mushrooms and onion. Fry it for 5-10 minutes with a bit of oil.
- Wash zucchini then slice it lengthwise. Scrape out the core, creating a boat with about ½'' of flesh on all sides.
- Cut the meat if necessary. If you are using minced meat, fry it with a bit of oil.
- Dice the carrot.
- Mix meat, mushrooms, carrot, salt and pepper.
- Fill the zucchini boats with the stuffing. Top with grated cheese.
- Place stuffed zucchinis on the baking tray lined with parchment paper.
- Bake for about 25 minutes.
Notes
You can make this dish vegetarian, just use mushrooms instead of meat.
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Ketchup -
Parmesan Grated - Parmezan -
Gouda Cheese - ser żółty cały -
Zucchini Squash Organic - Cukinia -
Carrot Organic - Marchewka -
 Yellow Conventional - Cebula -
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Ground Pork - Mięso mielone -
Ground Beef - Mielone mięso wołowe -
Ground Black Pepper - Pieprz czarny -
Iodized Table Salt - Sól
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 119mgSodium: 932mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 36g
These data are indicative and calculated by Nutritionix
