John Myers
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Zucchini with Minced Meat Filling and Parsley Sauce
The perfect zucchini with minced meat filling and parsley sauce recipe with a picture and simple step-by-step instructions.
Zucchini with minced meat filling
- 300 g Mixed minced meat
- 4 piece Zucchini á 200g
- 250 g Tomatoes
- 2 piece Garlic cloves chopped
- 2 tbsp Breadcrumbs
- 2 tbsp Butter
- 1 piece Egg
- 1 tsp Salt
- 0,5 tsp Pepper White
- 0,5 tsp Dried thyme
Parsley sauce
- 1 bunch Finely chopped parsley
- 1 piece Chopped onion
- 0,125 liter Cream 30% fat
- 0,125 liter Creme fraiche Cheese
- Meat extract
- Bring 2 liters of water to a boil in a large saucepan. Cut off the zucchini at both ends and add to the boiling water. Let simmer for 3 minutes. Remove the stem from the tomatoes and briefly put them in the boiling water, remove and rinse in cold water. Skin, core and dice.
- While the zucchini is cooling, peel the garlic cloves and dice them.
- Mix the minced meat with the tomatoes, spices, crumbs, egg and garlic. Hollow out the zucchini. Dice the pulp and mix with the minced meat. Put everything together in the hollowed out zucchini.
- Butter a casserole dish and add the zucchini. Preheat the oven to 200 ° C (gas mark 3-4) and put the casserole dish in the hot oven. Cook for about 30 minutes.
- For the sauce, chop the parsley and peel and finely dice the onion. Let simmer with the cream and meat extract for 2 minutes. Stir in the cold cream and season to taste.
- Fried potatoes go well with it. Parmesan cheese can also be sprinkled on the zucchini.
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