My Mum used to make stuffed zucchini with the ginormous home grown zucchinis from our garden and I always loved it. I hadn’t had it in years since I’d moved out of home so I started making it myself recently and it’s sooo simple and yummy!
I’m pretty sure the recipe is wrong to how Mum used to make it, but this is how I like it.
Ingredients:
- 3 Large Zucchinis
- Couple handfulls of your favourite cheese (for topping)
Filling:
- 1 Tsp Olive oil
- 1 Clove of Garlic minced
- 1 Onion finely diced
- 500g Mince beef
- 1 cup of the scooped out zucchini
- 1 Bay leaf
- 1 Tsp Worcestershire sauce
- 1 cup beef stock (or 1 tsp stock dissolved in hot water)
- 4-5 Tomatoes diced (or 800g can diced tomatoes)
- 1 Tbs Tomato Paste
- 1/4 cup almond meal (to thicken)
- Salt and Pepper
(Yes this is basically a bolognese sauce)
Preparation:
Pre-heat your oven to 350C.
Mince the garlic and dice the onion and cook in the oil until the onion is soft. Add the mince and the bay leaf, stir continuously to break up any chunks. When all the mince has browned, add all the other ingreients except the almond meal. Leave to simmer for about 10 mins and then add the almond meal. Let it simmer for another 10-15 minutes.
While the filling is simmering cut the zucchinis in half use a knife to mark out the stuffing hole. Use a spoon to scoop out the middle of the zucchini.
Once the sauce is ready, place the prepared zucchinis onto a baking tray and scoop in the filling. Push the filling into the stuffing into the zucchinis so that you can get as much as possible into each one. Cover each stuffed zucchini with lots of cheese and bake for approx. 35 mins or until the zucchinis are cooked through.
Leave to cool for about 5 minutes before serving.
Enjoy!