Recipe Source: Hackfleisch Leckere Rezepte für die ganye Familie / Weltbild
This baked stuffed zucchini recipe is absolutely mouthwatering! Fresh zucchini, ground meat, onion, and bread crumbs are mixed to make a meatloaf mixture, then baked with Emmental cheese until melted and lightly golden. A delicious way to make a satisfying yet healthy cheesy meal.
Emmental cheese is the original Swiss cheese, a creamy colored cow's milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern, although it has been duplicated by many nations. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects. Most grocers carry Emmental cheese or regional duplications of the cheese.
Under European law, cheese labeled as “Emmentaler Swiss” has an Appellation of Controlled Origin, which means that only cheese made in the Emme Valley in a certain way can carry this label. Emmental cheese, however, is not so protected, which can lead to confusion for consumers, since technically Emmental cheese can come from anywhere. For people who want to seek out the distinct flavor of true traditional Emmental, Emmentaler Swiss should be obtained.
As is the case with many famous cheeses, Emmental is a raw milk cheese when it is made in the traditional fashion. The milk from the cheese is supposed to come from pasture fed cows, and it usually has a high butterfat content and a fruity, slightly herbal aroma as a result of the forage fodder that the cows eat. The milk is heated, inoculated with bacteria, allowed to curdle, and then pressed into extremely large cheese molds to make wheels of cheese which can exceed 200 pounds (91 kilograms).
As the cheese cures, the bacteria inside generate a great deal of carbon dioxide. The thick rind on the outside traps the gas inside, causing it to form distinctive large holes. Typically, the cheese is aged for at least four months, and often much longer. Since the cheese is aged, it is legal for sale in the United States despite being a raw milk cheese, since the Food and Drug Administration has established that cheeses aged at least 60 days pose a low risk of food borne illness. Most Emmental cheese ages for around a year before it goes to market. If the cheese is to be labeled Emmentaler Swiss, it is usually inspected to make sure that it meets the standards of the appellation.
The cheese melts extraordinarily well, making it a popular choice for grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates. A high quality Emmental cheese can greatly enhance any dish it is included in, from quiche to a cheeseburger, and for this reason, the cheese has an enduring popularity. Wisegeek
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- Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion. Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.
- In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.
- Place the filled zucchini halves into a baking pan. Cut the skinned tomatoes into small dices and scatter in between the zucchini halves. Pour in the vegetable stock. Bake for 25 minutes.
- Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers. Remove and season with salt and pepper. Fold in the parsley and spring onion.
- Remove the zucchini from the oven and pour the cream mixture over. Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.
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48 comments:
Waaaah! Kinda like Mac-n-cheese without the mac! :) Drooool!
I make stuffe zuchini, but this one looks more delicous than mine, i am sure gonna try this oncce. SUper super delicous.
I love the sauce too.
That looks Fabulous dear!!
Wow, wish I could have some of this now. Believe it or not, I have never bake nor cook with zucchini before. I've seen Swiss cheese in the gourmet supermarkets, but never came across Emmental cheese. Looks fantastic how it melts over the filling!
I love Emmental cheese, and have had it for fondue, and would be willing to try this dish! I love stuffed squash of any kind...
This looks amazing, Angie!!! Love the filling and all that gooey
Emmentaler!!
Zucchini are delicious and love all the ingredients.
Love baked zucchini..yum yum yum!
I definitely agree that these are mouthwatering! So delicious.
This looks delicious! I bet these are a real hit!
helpful info about the Emmentaler cheese :) love the stuffed zuchinni! yummmm!! totally drool worthy angie!
The cream sauce and emmental cheese sound fantastic! This is a meal in a zucchini. Looks delicious.
I can smell autumn from this beautiful baked dish!!
Wow.. this is a sure treat! Do participate in my FIL-Ghee event!
This is so cheesy and yummilicious. Nice one and thanks for sharing the recipe Angie..will try this out soon :)
I LOVE baked stuffed zucchini. This one looks far better than mine!! Will have to add this to the menu very soon!
That looks so wonderful yummy!
Angie, I have an award for you. It's on my blog. I don't know if you accept awards, and I understand if you don't. I want to give it to you because your blog is awesome!
Yummy and I know my husband will totally dig this!
Terrific with Emmental cheese!
Eventhough I have no idea what's an Emmental cheese! But these are delicious and I bet this will make my kids to dig into the veggies...ha ha!
I wonder why I always have to write my comment twice? where it's dissapear? hmmm...anyway I like this idea stuffed with zuch!! I used to stuffed with potato only! thanks for sharing :)
Lovely zucchinis.
Your photo is good enough to make me drooling......Great recipe too!
Thank you all, for the kind comments and encouragement!
@Beachlover's Kitchen: ;-( I don't know either. Anybody else had the same problem?
That cheese sounds fabulous! 200 pounds! That's big!
Your dish is yummy and so nice for autumn!
wow what a great recipe and now I know why this cheese has holes great info Angie
What a great recipe to use up the last of this year's zucchini!
Zucchini looks delicious Angie!
That looks amazing, I have not made stuffed eggplant in a long time. Great recipe!
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