Stuffed Zucchini with Ground Meat and Cheese
by Tavolino
Savory zucchini boats, filled with a seasoned ground meat and cream cheese mixture and topped with a golden-brown cheese crust, served in an aromatic tomato sauce.
Ingredients
- Zucchini 4
- Onion (large) 1
- Onion (small) 1
- Cheese (e.g., Edam) 150 g
- Oil 2 tbsp
- Ground meat (mixed) 500 g
- Tomato paste 2 tbsp
- Vegetable bouillon powder 3 tsp
- Nutmeg 0.5 tsp
- Coriander powder 0.5 tsp
- Paprika powder 0.5 tsp
- Sugar 0.5 tbsp
- Salt to taste
- Pepper to taste
- Cream cheese 2 tbsp
- Tomatoes (strained/passata) 600 ml
- Oregano (dried) 0.5 tbsp
- Red wine 2 tbsp
Preparation
- 1
Halve the zucchini, trim the ends, and scoop out the inside with a spoon, leaving a 1 cm border.
- 2
Finely dice the large onion, the cheese, and the scooped-out zucchini flesh.
- 3
Heat 1 tbsp of oil in a pan and brown 500 g of ground meat.
- 4
Add the diced large onion to the ground meat and sauté together.
- 5
Stir in the zucchini flesh, 2 tbsp of tomato paste, 1 tsp of vegetable bouillon powder, 0.5 tsp of nutmeg, 0.5 tsp of coriander, and 0.5 tsp of paprika.
- 6
Season to taste with a little sugar, salt, and pepper.
- 7
Stir half of the cheese and 2 tbsp of cream cheese into the ground meat mixture.
- 8
Fill the zucchini with the mixture and place them in a baking dish.
- 9
Sprinkle the remaining cheese over the stuffed zucchini.
- 10
Bake in a preheated oven at 180 °C for approx. 25 minutes.
- 11
Meanwhile, for the sauce, heat 1 tbsp of oil in a pot and sauté the small onion.
- 12
If necessary, add any remaining filling and deglaze with 600 ml of strained tomatoes.
- 13
Stir in 0.5 tbsp of oregano, 0.5 tbsp of sugar, 2 tsp of vegetable bouillon powder, and 2 tbsp of red wine.
- 14
Bring the sauce to a boil and season with salt and pepper.
- 15
Serve the zucchini together with the tomato sauce.