Stuffed Zucchini with Ground Beef

⏱ 60 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 4 piece medium zucchini
  • 400 g ground beef
  • 1 piece onion
  • 2 cloves garlic
  • 1 can chopped tomatoes (400 g)
  • 30 ml olive oil
  • 5 g dried oregano
  • 100 g grated cheese (such as Gouda)
  • 0.5 bunch flat-leaf parsley
  • 1 pinch salt and black pepper

Zubereitung

  1. Preheat the oven to 200 °C. Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving sturdy 1 cm walls. Finely chop the scooped-out flesh and set it aside.
  2. Finely dice the onion and garlic and sweat them in the olive oil over medium heat until translucent. Add the ground beef and cook, breaking it up, until nicely browned all over.
  3. Stir in the chopped zucchini flesh, canned tomatoes, and oregano. Season with salt and pepper and let the filling simmer uncovered until it thickens to a rich, saucy consistency.
  4. Arrange the zucchini halves in a baking dish, season them lightly with salt, and spoon in the beef filling. Top with the grated cheese and bake until the cheese is golden and the zucchini are tender.
  5. Finely chop the parsley, scatter it over the stuffed zucchini, and serve straight from the dish.
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Stuffed Zucchini with Ground Beef
📖 Culinse
casserolesummereasyclassic

Stuffed Zucchini with Ground Beef

Zucchini boats packed with a savory beef and tomato filling, baked under a blanket of golden melted cheese. A summery oven dish that puts the scooped-out flesh to good use in the sauce..

⏱

Kochzeit

60 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

375 kcal

Kalorien

28 g

Eiweiß

24 g

Fett

12 g

Kohlenhydrate

Zutaten

Für 4 Portionen

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Zubereitung

  1. 1

    Preheat the oven to 200 °C. Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving sturdy 1 cm walls. Finely chop the scooped-out flesh and set it aside.

  2. 2

    Finely dice the onion and garlic and sweat them in the olive oil over medium heat until translucent. Add the ground beef and cook, breaking it up, until nicely browned all over.

  3. 3

    Stir in the chopped zucchini flesh, canned tomatoes, and oregano. Season with salt and pepper and let the filling simmer uncovered until it thickens to a rich, saucy consistency.

  4. 4

    Arrange the zucchini halves in a baking dish, season them lightly with salt, and spoon in the beef filling. Top with the grated cheese and bake until the cheese is golden and the zucchini are tender.

  5. 5

    Finely chop the parsley, scatter it over the stuffed zucchini, and serve straight from the dish.