Stuffed Zucchini Greek Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini (rondini) or ball zucchini
- 250 g minced meat
- 2 onions)
- 2 cloves garlic)
- 1 egg (s)
- 100 g feta cheese, finely diced
- 125 g mozzarella, cut into slices
- 0.5 teaspoon ½ herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini balls and cut off the lid - not too much! Hollow out with a small spoon. Sprinkle the zucchini with a little salt and let it steep for 1 hour. Cut the scraped courgette into small pieces and set aside. The lid is no longer required.
- Sear the minced meat, season with salt and pepper. Then fry the garlic and onions and sauté the zucchini leftovers. Put everything in a glass bowl, let cool down briefly and, if necessary, season with salt and pepper. Mix the minced meat with the egg, about ½ teaspoon herbs from Provence and the diced feta. Spread in the zucchini balls and cover with mozzarella slices.
- Bake at 200 degrees for about 30 minutes. If the top is not crispy enough, briefly grill over.
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