Stuffed Zucchini in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g camembert (s)
- 4 zucchini, small á 200 g
- 1 onion (s)
- 400 g minced beef
- 4 tablespoon tomato paste
- 1 tablespoon thyme, chopped
- salt
- pepper
- Paprika powder
- 1 tablespoon oil
- 250 ml cream
- 1 pinch ginger
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cook in boiling water for about 15 minutes. Then cut in half and scrape out part of the pulp. Cut the pulp out into small pieces (do not use the stones). Heat oil in a pan. Fry the onion (finely chopped) then fry the mince in it until crumbly. Deglaze the whole thing with a little water, add the tomato paste and zucchini meat and let everything cook to a firmer mass. Season well with salt, pepper, paprika and thyme.
- Put the cream in an ovenproof dish and season with salt, pepper and ginger. Fill the zucchini halves with the mince. Cut the camembert into slices and cover the filled zucchini halves with it. Put the zucchini in the ovenproof dish in the cream. Bake in a preheated oven (electric stove: 200 °) for approx. 30 minutes until golden brown.
- With baguette or roasted potatoes.
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