Gebackene Zucchini

Tender zucchinis stuffed with seared beef and baked under a golden emmental crust. The cooking juices reduce into a concentrated sauce that coats the vegetables.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 567
• Protein: 40 g
• Carbs: 17 g
• Fat: 35 g

Ingredients

• 4 piece Zucchini ( hollowed out )
• 400 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs ( fine )
• 50 ml Cream ( thick )
• 100 g Emmental cheese ( grated )
• 1 tsp Sweet paprika ( powder )
• 10 g Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing zucchinis

   Wash zucchinis, trim ends, and slice in half lengthwise. Scoop out the center with a spoon without piercing the skin to create 5mm thick boats. Roughly chop the reserved flesh.

2. Searing the filling

   In a pan with olive oil, brown the minced beef over high heat. Add minced onion and garlic. Once the onion is translucent, stir in the chopped zucchini flesh and cook until the moisture has completely evaporated.

3. Binding the mixture

   Off the heat, add egg, breadcrumbs, cream, chopped parsley, paprika, salt, and pepper. Mix vigorously: the filling should be homogeneous and hold its shape on a spoon.

4. Baking and gratinating

   Fill the zucchini boats with the mixture, pressing down firmly. Arrange in a dish, sprinkle with grated emmental. Bake at 200°C until the cheese forms a crispy reddish crust and the zucchini flesh is tender when pierced with a knife.

Chef's tips

• Do not discard the zucchini flesh, it adds moisture to the meat.
• If the filling seems too dry, add an extra spoonful of cream.
• The cheese must be well browned, almost nutty, to add character.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain crispiness.