Stuffed Zucchini with Smoked Sea Bass

Name: Stuffed Zucchini with Smoked Sea Bass
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Zucchini (2 medium) 1 ½ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Smoked sea bass 3.5 oz; Carrots 1 piece 1 ½ cup; Zucchini 1 each 1 cup; Extra virgin olive oil 2 ½ tbsp; Lemon juice 3 tbsp; Fine salt to taste; Black pepper to taste

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207

Calories per serving

Lactose Free

Energy Kcal 207
Carbohydrates g 4.1
of which sugars g 4
Protein g 6.5
Fats g 18.3
of which saturated fat g 2.82
Fiber g 2.3
Cholesterol mg 20
Sodium mg 556

Difficulty: Very easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone

PRESENTATION

There are endless ways to prepare stuffed zucchini, such as vegetarian ones or regional traditional ones like Ligurian style... most of the time, these are baked in the oven with added meat, rice, or cheese and certainly, the result is excellent but not very light. Today we want to propose a fresher version perfect for spring lunches or summer evenings spent on the porch with friends. The stuffed zucchini with smoked sea bass is a very refined fish appetizer and once it arrives at the table it will attract everyone's attention! These zucchini boats hold a crispy salad made of carrots and zucchini, which, dressed with a lemon citronette, immediately feels like summer, while the strips of sea bass will give the dish a smoky note. Prepare all the ingredients to cook the stuffed zucchini with smoked sea bass with us!

INGREDIENTS

207

Calories per serving

Ingredients for 8 zucchini boats: Zucchini 1 ½ cup (260 g) - (2 medium); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste -

for the filling: Smoked sea bass 3.5 oz (100 g); Carrots 1 ½ cup (150 g) - 1 piece; Zucchini 1 cup (100 g) - 1 each; Extra virgin olive oil 2 ½ tbsp (40 g); Lemon juice 3 tbsp (40 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Stuffed Zucchini with Smoked Sea Bass

To prepare the stuffed zucchini with smoked sea bass, start by washing the zucchini, then trim them 1 and cut them in half 2, then slice them lengthwise 3, this way you will get 8 pieces that will be your boats.

Scoop out the insides using a melon baller or a teaspoon 4 and blanch the zucchinis in boiling water for about 5 minutes 5. When they have softened, remove them from the water 6.

Place them on a baking sheet lined with parchment paper and season with salt, pepper, and oil 7 then bake in a preheated fan oven at 338°F for 10 minutes. Meanwhile, trim the zucchinis you need for the filling and peel the carrots 8, then grate them using a coarse grater 9 and set aside for a moment.

At this point, your zucchini boats will be ready, remove them from the oven and let them cool 10; meanwhile, prepare the citronette that will dress your zucchini and carrot salad. Squeeze 1 lemon 1, to obtain 40 g of juice, then transfer it into a bowl, add the oil 12

and salt and pepper to taste. Emulsify everything using a whisk 14 and pour it into the grated carrot and zucchini salad 15.

Mix everything 16 and set aside. Meanwhile, remove the skin from the smoked sea bass fillets using a sharp knife 17. Cut the fillets crosswise 18 and start assembling the zucchinis.

Arrange the boats, now cooled, on a serving plate and fill them with the carrot and zucchini salad 19, then place the pieces of sea bass on top 20 and serve your stuffed zucchini with smoked sea bass 21.