Stuffed Zucchini- Roasted Version
I love vegetables not only because they are good for you but because they are extremely versatile. I try to cook them during the week as much as I can but at weekends I always try to use them in a more special and interesting way. Last Saturday, I had some zucchini left on the fridge and I remembered a recipe my grandmother used to make. Obviously, I made my adjustments to the recipe with the ingredients I had and thought worked the best. I love the stuffed zucchini with mince meat, fresh parsley, fresh chives, fresh dill and cheese as I find it very easy and whenever we have friends coming by they ask me to cook it for them.
To make this recipe you will need:
250 gr of mince meat
3 medium-large sized zucchini
50 gr of Cheddar
1/3 of Tomato sauce can
1 clove of garlic
1 glass of water
First of all, take the zucchini, cut them in half or 3 equal pieces (it really depends how big they are) and take the inside of the zucchini (I used the tip of the knife because I didn’t have the correct tool to remove it), basically just put the tip of the knife in the middle of the zucchini and gently roll the knife until you see the inside coming out ( it always works :)). Don’t throw the waste of the zucchini as you will use it later. Hope the photo will help!!!
After that, take a frying pan and in you put the chopped garlic, the zucchini waste, a teaspoon of oil and gently cook for 3 minutes after that add the mince meat and cook it for about 5-10 minutes until slightly brown (don’t cook it too much at this stage as it will non be tender at the end). After that add the tomato sauce, the fresh parsley,dill,chives, salt, pepper, the paprika, add 1 glass of water and let to cook for about 15-20 on medium-low heat until you see the water has evaporated. When everything is cooked, turn the heat off, put the lead on and let to rest.
After you cooked the filling, preheat the oven at 180 C/ 350 F/ gas mark 4. Add to the filling, the egg, the grated cheddar and mix all together. Now take the zucchini and fill them with the filling and then place them on a tray with baking paper on and let them cook in the oven for about 1 hour and a half ( it really depends upon the oven temperature).
I really like these kind of recipes because you can eat them during winter hot or even during spring or summer because they are perfect if eaten cold and it is a recipe I am deeply related because it brings me back a lot of memories.
I really hope you will like this recipe and I would like to know what kind of recipes are precious to you!