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Salt cod-stuffed zucchini with pepper sauce

Salt cod-stuffed zucchini with pepper sauce

Main dishes

Zucchini hollowed out, blanched, and filled with a cod filling, baked in the oven, and served with a bell pepper sauce: a Basque dish for four.

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Recipe from Gaztarrotz, adapted by Recette de cuisine · · updated on

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The zucchini act as small boats for the cod filling. After a brief dip in boiling water, they are filled and then baked in the oven and topped with a bell pepper sauce. This is an original fish dish, perfect for using up leftover filling.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodfour
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $8.51
  • $0.03

Directions

  1. Wash the zucchini and cut them in half lengthwise. ≈ 8 min
  2. Remove them using a spoon and a pointed knife. ≈ 3 min
  3. Bring a saucepan of salted water to a boil.
  4. When the water starts to boil, add the zucchini and cook for 2 minutes.
  5. Using a skimmer and taking great care, place them on a tray. ≈ 3 min
  6. Fill the zucchini with a cod filling using a spoon. ≈ 10 min
  7. Place the dish in the oven and bake until the zucchini is tender and slightly browned.
  8. For the plate, spread the bell pepper sauce evenly across the plate and place the zucchini on top. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 2 medium-sized zucchini
  • 400 g of cod mince
  • 800 ml of bell pepper sauce
  • salt

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