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Stuffed Zucchini

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Ingredients

Adjust Servings:
500 g ground beef
1 chopped medium onion
2 cloves minced garlic
1 can diced tomato
3 medium zucchini
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1 tsp cayenne pepper
salt
pepper
150 g mozzarella
2 Tbsp olive oil

Stuffed Zucchini

  • 55 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Stuffed Zucchini

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You will love to make in this season!

An abundance of squash from the garden inspired me to make up this stuffed zucchini recipe a few weeks back when the heat wave hasn’t hit Leipzig yet. It has tomato and meat base stuffed in the zucchini. They turn out wonderful, serve with a salad and some bread or rice and it is more than a meal!

Mmmm, sounds and looks good in a middle of July. Anyone in a mood for tasty zucchini boats? So, just give a try and let me know how you like it by commenting below.

This stuffed is so good as stated, but you can do any kind of grounded meat (lamb, turkey, beef. pork, etc)

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Steps

1
Done

Heat 2 tablespoon olive oil in a large skillet over medium-high heat.
Add the beef and cook until evenly browned.

Add the chopped onion and crushed garlic then sauté for 3-5 minutes.

Add a can of diced tomato, cayenne pepper, basil, rosemary, oregano

Season with salt, pepper
Stir and reduce the heat to low.

2
Done

Preheat oven to 180°C

Meanwhile, wash and trim stems from zucchini and slice lengthwise. Scoop out seeds and chop roughly.
Add half of the seeds to the pan and give a stir for a couple minutes.

3
Done

Stuff squash with meat mixture and place in baking pan.
Bake in preheated oven for 20 minutes, or until the zucchini are cooked.

4
Done

After 20 minutes, take the baking pan out from the oven, sprinkle the zucchini with grated mozzarella cheese.
Put them back in the oven for another 10 minutes or until cheese is melted.

Served immediately with french bread, salad or rice

Stephanie

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