Vitamin C, vitamin B, and beta-carotene. These are just some of the properties of zucchini , a vegetable that, for me, is one of my favorites. It has a high water content, diuretic effects, and is very low in calories . Plus, it can be prepared in countless ways, so today we're going to roast it, bake it, and cook it with a delicious combination of meats and vegetables that the kids will love.

This is a recipe that combines equal parts meat and vegetables , a perfect dish for those who don't like vegetables, because they're completely disguised by the flavorful touch of the ground beef, which gives it a spectacular taste. In this case, I've chosen meat, but you can make it with whatever you like: salmon, tuna, cod, hard-boiled egg, bacon, or any meat you prefer (chicken, turkey, pork, beef, lamb…), seafood, or even just vegetables.

Baked stuffed zucchini with a touch of grated cheese

Print recipe Comments

A recipe where meat and vegetables are combined in equal parts, a perfect recipe for those who do not like vegetables

Baked stuffed zucchini with a touch of grated cheese

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 8

Ingredients

4 medium zucchini
2 onions
1/2 kg of minced beef
Olive oil
2 large tomatoes
1 large carrot
1/2 glass of white wine
100 g of grated cheese for gratin
Salt and freshly ground black pepper

Music

Cut the zucchini lengthwise. Empty them with the help of a dessert spoon or a pourer, very carefully so as not to spoil the zucchini.
Heat a frying pan with a tablespoon of oil and add the chopped onion, the also chopped carrot and the zucchini meat. Sauté all those vegetables and when they are sautéed add the diced tomato. Let it all be done for about 20 minutes over low heat.
After this time, season the minced meat with salt and pepper and add it to the sauce and let it soak up all the flavors.
Once we have the meat done, add a splash of white wine and let it evaporate for about 10 minutes.
Remove the minced meat and let it rest.
Preheat the oven for about 5 minutes at 180 degrees, and put the zucchini on the baking tray. Season with salt and pepper and add a splash of oil and cook them without the filling for about 10 minutes at 180 degrees. In this way we will have the zucchini made with a crunchy touch.
Now we fill the zucchini with the sauce and add a touch of grated cheese on top, and let it cook in the oven for another 5 minutes at about 200 degrees.

The dish is perfect if you accompany the zucchini with a delicious tomato salad.

On Recetin: Vegetarian Eggplants