Saffron stuffed half moon zucchini

When we think of a zucchini, its elongated and dark green version automatically comes to mind, as it is the most common variety in our country. Nevertheless, there are other varieties which can similarly be found in Spain. As regards colour, there are dark green, light green and even yellow varieties. And if differentiated by shape, the vegetable can distinguished between the elongated, the mini-moon zucchini the subject which occupies us today, the round zucchini, or similarly called moon zucchini.


Whatever their colour and shape, all are noteworthy due to their antioxidant power.  Zucchini, thanks to its numerous properties, helps improve one’s health in different areas, such as controlling cholesterol, strengthening eye health, combating ageing, preventing fluid retention, eliminating acne, improving intestinal transit….. in addition to many others.


In today’s recipe, the moon zucchini will be cooked stuffed with minced meat, and as always, with a touch of saffron. We invite you to try these zucchinis they’re delicious!



  • 4 moon zucchini
  • ½ kg minced meat (we can choose which one best prefers, beef, pork or mixed)
  • 1 onion
  • 2 garlic cloves
  • ¼ green pepper
  • ¼ red pepper
  • 1 peeled tomato (ripe)
  • ½ glass cognac
  • Cheese for gratinée
  • 1 egg
  • 4 tablespoons EVOO
  • Salt
  • Pepper
  • Pinch of saffron strands



Start by washing the zucchini and cutting the top off.

Add into a container which can be introduced in the microwave and covered with film without leaving any gaps. Once ready, add into the microwave for approximately 10 minutes at maximum power.

Remove the film and leave to stand until warm. Using a spoon remove the zucchini flesh.  Leave in a strainer until all the water generated has drained away.

Once emptied out, place upside down so that water in their interior drains away. Place kitchen towels underneath, so as not to cause too much a mess.

Elsewhere, prepare the stuffing. Chop the onion, garlic cloves and peppers into very small slices. Add the olive oil into a frying pan and sauté the vegetables.

Similarly dice the tomato (this can be replaced by pureed tomato). When the vegetables are golden brown, add the tomato and the saffron strands, stir and fry for approximately 5 minutes.

Then add the brandy, turn the heat up and allow the alcohol to evaporate for a minute or two.

Now it’s time to add the minced meat. Mix thoroughly with the vegetable and leave on medium-low heat for approximately 10 minutes.

Meanwhile, grind the zucchini flesh which had been set aside and add to the frying pan. Stir again, add salt and pepper to taste and leave it on the heat for a further 2 or 3 minutes.

Remove from the heat, beat the egg gently and add to the frying pan. Stir everything, so that the meat is more consistent.

Fill the zucchini with the meat mixture and top with cheese. The quantity of cheese is a question of taste. Some of the meat mixture can be added into the base of the container in which we have chosen to bake the zucchini.

Preheat the oven to 180 degrees in the fan function and cook for half an hour at this temperature.

What do you think about this recipe? If you’re much of a fan of zucchini as we are, we’re bringing you another dish of this vegetable:  warm saffron zucchini pudding Tell us how you have made out with this or other recipes in our Facebook, Instagram and Twitter social networks.

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