French Stuffed & Baked Round Zucchini
Easy stuffed round zucchini with minced meat and French flavors. Kid-friendly, family dinner for every table. Secretly healthy too.
Servings: 4 people
- 5 round zucchini hallowed and cut in half
- 2 tbsp olive oil extra virgin
- 2 tbsp minced fresh dill heaping
- 1 clove garlic minced
- Pinch of salt to taste
- 18 oz (1 pound/500) minced meat
- Zucchini flesh from hallowed zucchini finely chopped
- 1 onion head large
- 1 bell red pepper finely chopped
- 1 tbsp dill minced
- 1 tbsp basil leaves minced fresh
- 1 tbsp all-purpose seasoning or salt & black pepper to taste
Wash zucchini under cold water, cut out bottoms and cut in half. Then hallow out to approx.. ¼ inch flesh rim (the thinner, the better) - using knife or spoon. Set aside zucchini flesh for stuffing or alternatively cut in cubes and freeze for future use.
In a small bowl combine olive oil, garlic, dill and salt and mix well. Then brush zucchini halves with the mix using cooking brush.
Place zucchini on baking paper / non-stick surface and bake in preheated oven until almost cooked (200C/400F). Check regularly with fork. In the meantime move to prepare stuffing.
In large stove pan / saucepot place olive oil and minced meat. Sauté until meat changes color while stirring frequently to prevent stacks (approx.5 min).
Then add chopped zucchini flesh, onion, red bell pepper, dill, basil, seasoning and herbs and bring to a boil. Then reduce heat and let simmer until almost cooked (approx. 15 min). Add a little bit of water if needed to prevent burning.
Once stuffing is cooked, fill in each zucchini round with it (heaping). If stuffing seems ‘’water-y’ – that’s even better - that way meal will not get dry when placed in the oven.
Place stuffed zucchini in baking dish and bake until top stuffing gets crispy (approx. 10 min) on the oven on 200C/400F.
Serve immediately or while still warm.
OPTIONAL: Sprinkle with shredded grana Padano cheese while still hot/warm.