John Myers
Ingredients for 4 servings:
- 2 zucchini (approx. 600g)
- 500 g minced meat (mixed or beef)
- 3 garlic cloves
- 1 tbsp oil
- Salt
- 1 lemon(s)
- some Tabasco
- 40 g butter
- 30 g flour
- 250 ml vegetable stock
- 250 ml milk
- Cinnamon
- nutmeg
- 100 g cheese, grated (e.g. Gouda)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
not just for zucchini fans
Wash the zucchini, halve it, and scoop out the flesh. Finely chop the flesh. Fry the minced meat with the finely chopped or crushed garlic cloves in the oil until crumbly. Add the flesh and sauté briefly. Season with salt, lemon juice, and a few dashes of Tabasco. Place the zucchini halves in a baking dish and fill with the minced meat. To make the roux, melt the butter in a saucepan, add the flour, and fry briefly. Gradually deglaze with the stock and milk, stirring constantly to avoid lumps. Let the roux simmer for about 5 minutes over low heat, stirring frequently. Season the sauce with salt, cinnamon, and nutmeg, and pour it over the zucchini. Sprinkle the zucchini with the cheese. Bake in a preheated oven at 200°C for about 40 minutes. This dish goes particularly well with fresh flatbread (it can be warmed up in the oven shortly before the end of the baking time) and a cool white wine. My family and I love this recipe, and I’ve so far been able to convince all my zucchini-haters that zucchini can actually taste delicious!
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