John Myers
Minced Meat: Stuffed Zucchinis Baked in Oven
The perfect minced meat: stuffed zucchinis baked in oven recipe with a picture and simple step-by-step instructions.
- 1 size Half zucchini
- 500 g Pig meat
- 1 medium sized Green pepper
- 1 small Red hot peppers
- 1 tbsp Mustard medium hot
- 1 Msp Pepper from the grinder
- 3 Msp Salt
- 250 ml Hot vegetable stock instant
- 1 tbsp Tomato paste
- 1 tbsp Herbal butter for the mold
- 6 Pc. Frozen potato wedges
- 3 Stems Parsley egg
- 1 medium sized Fresh onion
- 1 toe Fresh garlic
- 100 g Grated Emmental
- Halve the zucchini lengthways, scrape out the pulp and seeds with a large spoon.
- Brush a baking dish with the herb butter and place the zucchini halves in the dish with the opening facing up.
- Peel off the onion and clove of garlic and cut both into small cubes. Put the meat in a large bowl, season with salt, pepper and add the mustard. Also add the onion and garlic cubes and work everything into a minced meat mixture. Clean the peppers, carefully remove the seeds, wash and cut into small pieces. Knead the pepperoni pieces into the minced meat mixture.
- Now fill both zucchini halves with the minced meat mixture. Clean, wash and cut the pepper into pieces. Spread the pepper pieces over both zucchini and press a little into the minced meat.
- Stir the tomato paste into the hot vegetable stock and carefully pour over the zucchini halves. Finally, sprinkle the grated cheese on top and cover in a hot oven at 200 degrees for about 30 minutes. Then remove the lid and bake for another 10 minutes.
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