Baked stuffed zucchini

Another recipe with minimal verbiage. I happened to have all these ingredients in the fridge. A few google searches after, I found this baked stuffed zucchini  on All Recipes. A few tweaks after, dinner was served.

Baked stuffed zucchini 

Ingredients

  • 4 large zucchini
  • 2 firm tomatoes, seeded and chopped
  • 1 egg, lightly beaten
  • 2 tbsp dried mint (fresh mint would have been better, but I had none left)
  • 450g g minced meet (pork and beef)
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 250g tomato sauce (I used tomatada, but  passata or a lightly diluted tomato sauce could also work well)
  • 1 spring chopped fresh rosemary
  • 4 tbsp Grana Padano or Parmesan
  • salt and freshly ground black pepper
Method
Preheat the oven to 190°C (gas 5). Cut each zucchini  in half lengthways and scoop out the pulpy centre with a teaspoon, leaving an outside shell, 1cm thick. Reserve the pulp, and chop lightly.

Place the zucchini in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender – they should pierce easily with a fork.

Mix the eggs with the chopped plum tomatoes, mint,  and pepper to season. Set aside.

Fry the minced meat over a medium heat until browned. Add the onion and garlic, cook for a further 5 minutes until the onion has softened. Stir in the tomato sauce,  reserved zucchini pulp and rosemary. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes. Stir in the egg mixture and mix together.

5. Spoon the stuffing mixture into the zucchini boats and sprinkle with the cheese. Bake for 15–20 minutes until golden and crispy on top. Serve immediately.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s