Stuffed Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini, approx. 400 g
- 250 g minced meat, mixed
- 1 large onion (s)
- 2 tablespoons oil
- 4 tablespoon tomato paste
- 2 tablespoon spice mix for minced meat, see recipes in the database
- 1 teaspoon oregano
- 1 tablespoon flour
- 250 ml water
- 80 g cheese, rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put on a large saucepan with salted water and bring to a boil. Preheat the oven to 190 degrees top / bottom heat.
- Wash the zucchini, cut off the ends and cut in half lengthways. Scrape out the seeds with a tablespoon. Cook the zucchini in boiling salted water for about 5 minutes. Remove from the pot, drain slightly and place in a greased casserole dish. Season the inside lightly with salt, pepper and oregano.
- Peel the onion and chop finely. Heat the oil in a saucepan and fry the minced meat until crispy. Add the onion and fry briefly. Season the minced meat with the homemade spice mixture (from the CK database) or with salt, pepper, sweet paprika, curry, a little pink pepper, a pinch of allspice and cumin, as well as marjoram and oregano.
- Add the tomato paste and roast briefly. Add the minced meat. Dust with 1 tablespoon of flour and then gradually deglaze with 250 ml of cold water, removing the sediment with the roasted aromas from the bottom of the pot by stirring constantly. Let the sauce simmer gently over a low heat for about 10 minutes. Season again to taste, it should be spicy.
- Now use a spoon, if possible without liquid, to scoop the minced meat and onion mixture from the sauce and fill it with the courgette. Put the remaining minced meat sauce around the zucchini in the baking dish. Scatter the grated cheese over the zucchini and bake the zucchini in the oven for about 20 minutes.
- Rice tastes good with it.
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