Stuffed Zucchini

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  • 6 baby white zucchini (or green)
  • 20g plain flour
  • 20g butter
  • ½ tsp ground cumin
  • Salt & pepper to taste
  • Good pinch freshly ground nutmeg
  • 300ml warm milk
  • 40g feta
  • 30g parmesan cheese, grated
  • 5 tbsp fresh herbs thyme, parsley & basil
  • 12 thin slices of flat pancetta
  • 12 sage leaves


Wash and cut zucchini in halves and spoon out the flesh. Roughly chop the flesh and set aside. Sprinkle zucchini with salt and pepper bake in oven for 5 minutes until firm but tender. Set aside. In a small saucepan melt butter, add flour and stir for 1 min and slowly add warm milk, keep stirring until mixture thickens, add zucchini flesh then add cumin and nutmeg, add herbs and cheeses then season to taste. Spoon into zucchini halves, top with a sage leaf and wrap with a slice of pancetta. Bake in hot oven until golden brown.          

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