Zucchini Stuffed
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini (approx. 500 g)
- 1 onion (s)
- 2 cloves garlic)
- 500 g minced meat (beef)
- 1 can tomato (s) (pizza tomatoes)
- 1 bunch parsley
- 3 sprigs oregano
- 1 lemon (s), untreated
- 1 sprig thyme
- 3 basil leaves
- 2 scoops mozzarella
- 0.25 liter ¼ vegetable stock
- 5 tablespoon olive oil
- salt
- Black pepper from the mill
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends and cut in half lengthways. Remove the pulp with a ball cutter, leave a thin edge. Peel the onion and garlic and dice very finely. Peel the lemon peel with a zest, then cut in half and squeeze out the juice.
- Heat 2 tablespoons of olive oil in a pan, fry the onion cubes and garlic cubes until translucent, add the released zucchini balls and cook until the liquid has evaporated (takes about 10 minutes). Put the minced meat in the pan and fry until crumbly. Rinse the parsley, thyme, basil and oregano briefly. Pat dry, chop and add. Cut 1 ball of mozzarella into cubes. Stir into the minced meat and zucchini mixture together with 1 can of pizza tomatoes. Season to taste with salt, pepper, cayenne pepper and the lemon zest.
- Brush a baking dish with the remaining olive oil. Fill the zucchini halves with the minced zucchini mixture and place them side by side in the mold. Heat the broth and pour it into the baking dish with the lemon juice. Slice the rest of the mozzarella and place on top of the zucchini.
- Bake in the preheated oven on the middle rack at gas level 3 for approx. 15 minutes.
- We prefer to eat baguette or ciabatta with it.
- Tip: If you are less calorie-conscious, you can also mix Parmesan and flakes of butter and pour over the mozzarella.
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