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Oven Baked Stuffed Zucchini

Updated: Jan 24, 2021



This is one of my favourite dishes that my mum used to cook for me. This dish has so many layers of flavour and is perfect served with grilled tomatoes and a slice of bread! It homely and warming eaten hot in winter, but also perfect at room temperature during summer.

Serves 2.

INGREDIENTS:

  • 200g beef mince 

  • 4 courgettes

  • 1 egg

  • 20g grate parmesan cheese 

  • 20g fine bread crumbs

  • 50ml milk 

  • 1 small clove of shopped garlic 

  • 1 spoon of chopped parsley 

  • 1/3 teaspoon of nutmeg

  • 1/3 teaspoon grated lemon skin

  • salt and black pepper

Preheat the oven to 180°C / 356°F fan. 


In a bowl, place the mince, then the egg and then all the others ingredients on the top. Using your hands, thoroughly mix everything together for a few minutes until the ingredients are combined. Leave this to the side.



Prepare an oven tray by pouring in some oil. Take the courgettes, remove/cut the sides of them and remove all of the white insides with a spoon. Season the courgettes inside and out with salt. Fill the courgettes with the meat mixture, then place them in the oven tray. Pour a generous amount of oil over the now stuffed and prepared courgettes.


Cover the tray with baking paper before placing in the oven for 35 - 40 minutes, when condensation starts to form on the underside of the paper. Remove the paper and cook for another 35 - 40 minutes until the courgettes are golden brown.








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