Stuffed Zucchini
Ingredients
- 4 pcZucchini (halved and hollowed)
- 400 gPork and beef stuffing (fresh)
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small dice)
- 100 gEmmental cheese (shredded)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gManchego Cheese (grated)
Method
Tender zucchini, meaty filling bound by tomato and scented with smoked paprika. The cheese crust should be golden brown and the vegetable flesh should mash easily under a fork.
- 1
Preheat the oven to 200°C. Cut the zucchinis in half lengthwise. Scoop out the center with a spoon, being careful not to pierce the skin. Coarsely chop the recovered flesh.
- 2
In a skillet with olive oil, sauté the chopped onion and minced garlic. When the onion becomes translucent, add the chopped zucchini flesh.
- 3
Add the pork and beef stuffing. Sear over high heat to brown the meat. Sprinkle with smoked paprika and season with salt and pepper.
- 4
Stir in the diced tomatoes. Simmer over medium heat until the vegetable juices are reduced and the sauce coats the spoon.
- 5
Generously fill the zucchini shells with the stuffing. Sprinkle with grated emmental and manchego. Bake for 30 minutes until the cheese is browned and the zucchini is tender.
Frequently asked questions
How do you get this dish right?
- Do not pierce the zucchini skin when hollowing them out, or they will leak all the juices.
- If the filling releases too much fat, drain it slightly before stuffing the vegetables.
How long does this dish keep?
Keep for 3 days in the fridge in a closed container. Reheat gently in the oven to maintain the vegetable's texture.
