Stuffed Zucchini with Ground Beef and Emmentaler
Ingredients
- 4 pcZucchini (hollowed out)
- 400 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 1 pcEgg (whole)
- 50 gBreadcrumbs (fine)
- 50 mlCream (thick)
- 100 gEmmental cheese (grated)
- 1 tspSweet paprika (powder)
- 10 gFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil (for cooking)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain crispiness.
