Difficulty: Easy<\/p>\n
Calories per 100g: Approximately 160<\/p>\n
Servings: 6 people<\/p>\n
Preparation Time: 30 minutes<\/p>\n
Cooking Time: 45 minutes<\/p>\n
Total Time: 1 hour 15 minutes<\/p>\n
Here\u2019s my take on a quick and easy stuffed zucchini recipe, a tasty alternative to the traditional tomato-based version. It\u2019s perfect for a flavorful and balanced meal!<\/p>\n
For 6 servings:<\/p>\n
– Zucchini: 800g
\n– Mushrooms: 100g
\n– Ground beef: 600g
\n– Herbs de Provence
\n– Onions: 2
\n– Garlic: 1 clove
\n– Olive oil: 1 tbsp
\n– Breadcrumbs
\n– Butter: 4 dollops
\n– Salt
\n– Pepper<\/p>\n
1. Preheat your oven to 350\u00b0F (175\u00b0C). In a skillet, heat the olive oil and saut\u00e9 the chopped onions and garlic until they\u2019re golden. Add the ground beef and, a few minutes later, the chopped mushrooms.<\/p>\n
2. Meanwhile, slice the zucchinis in half lengthwise and scoop out the flesh with a spoon. Chop the scooped flesh into small pieces and add it to the skillet with the other ingredients. Season with salt, pepper, and Herbs de Provence. Let the mixture simmer for a few minutes.<\/p>\n
3. Place the hollowed zucchini halves in a baking dish. Season the insides with salt, pepper, and Herbs de Provence. Fill the zucchini boats with the stuffing mixture.<\/p>\n
To finish, sprinkle breadcrumbs over the stuffed zucchinis and top each with a dollop of butter. Bake in the preheated oven for about 45 minutes. Enjoy your delicious and nutritious stuffed zucchinis warm from the oven!<\/p>\n\n\n