Summer dinner made easy: Delicious stuffed zucchini delights

Zucchini is the perfect vegetable for summer. Almost everyone likes it; it's easy to digest and low in calories. It also calms nerves since it contains a lot of B vitamins. It's a close cousin to the pumpkin. Its name comes from Italian (zucchina) and means "little pumpkin" (zucca). Depending on the variety, it has dark green, yellowish, or striped velvety skin and delicate, juicy flesh.

Zucchini is a vegetable that offers a lot of culinary possibilities. You can make soup from it, add it to stews, prepare fritters, or bake a cake... the ideas are endless. However, for a summer dinner, I most often choose it stuffed. Properly composed additions ensure that such a dish can replace an entire dinner, even during heat waves.

Stuffed vegetables have been conquering home kitchens for several years and are often served in restaurants. They are tasty and can be beautifully presented on a plate. The trend for such prepared warm vegetables started with peppers, then we warmed up to tomatoes, and now zucchini has taken over. In this form, it tastes excellent and is economical. It can take various forms, from meat dishes to entirely vegetarian or even vegan dishes. This way, zucchini tastes excellent, both warm and cold. And importantly, you can make it without special equipment or hard-to-find products. In the case of my favorite zucchini, you only need an oven, mushrooms, and cheese.

Recipes for stuffed zucchini should be treated as inspiration. Most ingredients can be substituted, like replacing rice with grains. Cheese can be of any type. The important thing is to utilize what we have in the fridge. Most vegetables wilt quickly during heat waves, so it's better to use them promptly. And zucchini itself is easy to digest, which is precisely the type of meal dietitians recommend on hot days. They should not overly burden the body.

• 2 medium-sized zucchinis
• 9 oz mushrooms
• 1 onion
• 2 oz cooked rice
• 1 teaspoon soy sauce
• 3.5 oz cheddar cheese
• 1 mozzarella ball
• 1 tablespoon sour cream
• 7 fl oz tomato passata
• Salt, pepper, paprika, and oregano to taste
• Basil or chives for serving

1. Dice the mushrooms and onion finely. Grate the cheddar cheese, and slice the mozzarella thinly.
2. Clean and wash the zucchinis, then cut them lengthwise in half. Carefully scoop out the flesh and seeds without piercing the skin, leaving enough flesh to keep the shape. You can use the flesh in fritters or cakes.
3. Sauté the onion until golden, add the mushrooms, and cook for a few minutes until softened and the water evaporates. Towards the end, add the soy sauce. Then add the cooked rice, mix, and cook for a few more minutes, seasoning to taste.
4. Fill the zucchinis with the stuffing. Place them in a baking dish and bake in a preheated 400°F oven for about 25 minutes.
5. Mix sour cream with the tomato passata and season to taste.
6. Pour the sauce over the baked zucchini, sprinkle with grated cheese, and place mozzarella slices on top. Bake for another 15 minutes or so.
7. Serve the zucchinis sprinkled with finely chopped basil or chives.