Baked stuffed zucchini: How to preserve vegetables' shape and juiciness

Stuffed zucchini boats offer a practical way to use a summer harvest, combining tender vegetables with a savory meat filling. This method transforms a simple ingredient into a structured dish that maintains its form and juiciness during baking. Cooking time: 40 minutes Ingredients Base Zucchini (young fruits up to 20 cm) Oil (for greasing the pan) Filling Chicken minced meat Onion Zucchini pulp (from the base) Mushrooms Tomatoes Topping Hard cheese (shredded) Preparation Step 1. Cut the zucchini lengthwise. Use a tablespoon to remove the center pulp, leaving the walls thick enough to ensure the boats hold their shape during baking.