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Stuffed zucchini with minced meat, ricotta and sage

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Ingredients for 2 servings:

  • 1 large zucchini
  • 200 g minced meat, mixed
  • 2 tomatoes
  • 90 g ricotta
  • 4 sage leaves
  • 1 onion(s)
  • olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

spicy with a fresh note of sage

Fry the minced meat until crumbly. Wash and halve the zucchini. Scoop out the soft insides with a spoon and chop finely. Dice the onion and tomatoes and mix with the zucchini, the minced meat, the chopped sage leaves, and the ricotta. Season with pepper and a little salt, if desired. Brush the insides of the zucchini halves with olive oil, lightly salt, and fill with the filling. Bake at 180°C for 30 minutes. Serve with rice or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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