Zucchini Stuffed with Ground Meat
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Source: https://recipheon.com/en/recipes/main-dishes/zucchini-stuffed-with-ground-meat
About this recipe
Zucchini stuffed with ground pork and beef make a hearty oven-baked meal with tomato passata, onion, and grated cheese. Hollowed zucchini halves form boats for the tomato filling, while the cheese on top helps keep the filling juicy and browns lightly. Tomato passata adds moisture to the meat and gives it a simple, home-style flavor. These stuffed zucchini make a filling meal without a separately cooked side dish.
Ingredients
Servings: 4
2 large zucchini
350 g ground pork and beef
200 ml tomato passata
1 onion
1 tablespoon olive oil
60 g grated mild semi-hard cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C. Cut the zucchini in half lengthwise and scoop out the centers, leaving walls about 1 cm thick. Finely chop half of the scooped-out flesh.
Heat the olive oil in a large skillet over medium-high heat. Cook the chopped onion for 2 minutes, add the ground meat, and cook for 6 minutes, breaking it up with a spatula. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, the chopped zucchini flesh, and the tomato passata, then cook uncovered for 5 minutes, until the filling thickens.
Divide the filling among the four zucchini boats, sprinkle with the cheese, and place in a baking dish.
Bake on the middle rack for 22–25 minutes, until the zucchini walls are tender when pierced and the cheese is lightly browned.
After removing from the oven, let the zucchini stand for 5 minutes and serve one boat per portion.
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