Stuffed Minced Zucchini Italian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large zucchini
- 250 g minced meat, mixed or round beef
- 1 can tomatoes, chunky, seasoned with basil (400 g)
- 1 egg (s)
- 2 tablespoons oatmeal or breadcrumbs
- 1 packet garlic, frozen
- salt and pepper
- 1 teaspoon paprika powder
- 2 teaspoons sugar
- 4 teaspoons sweet cream
- 50 g ratin cheese
- basil
- oregano
- 200 ml water or broth
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Bring the canned tomatoes to the boil with water or broth, sugar, salt and pepper in a saucepan and season to taste with additional spices and the cream. Sugar at your own discretion to reduce the acidity of the tomatoes a little.
- Remove the ends of the zucchini and cut in half lengthways, then scrape out the seeds with a teaspoon, so that a nice hollow is created for the filling.
- Mix the minced meat well with the egg, oatmeal, salt, pepper, garlic and paprika. If you don`t like garlic, take a finely chopped onion and / or chives.
- Spread the filling on the zucchini halves with a fork and press down well. First put the finished tomato sauce in an oval or square, approx. 7 cm high baking dish, then put the filled vegetables in it. The sauce should not spill over the zucchini. It is ideal if it reaches just below the zucchini halves. Bake in the oven for about 30-40 minutes.
- Remove, sprinkle with gratin cheese and place under the grill for 10 minutes.
- This goes well with rice or a warm baguette.
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