John Myers
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Filled Zucchini Boats
The perfect filled zucchini boats recipe with a picture and simple step-by-step instructions.
- 2 size Zucchini – or 4 rondini
- 200 g Beef meat
- 1 Onion
- 1 pole Leek
- 1 toe Garlic
- 1 bunch Chives
- Chili powder, e.g. Pimente d’Espelette
- Ricotta or cottage cheese
- Some freshly grated Parmesan
- Cumin – cumin
- Olive oil
- Salt pepper
Prepare the beef meat
- Sauté the peeled and finely chopped onion in a pan with a little oil, add the ground beef, fry vigorously and pound until crumbly. Season with plenty of cumin and a little salt. Then put the meat aside.
Prepare the zucchini
- Wash the zucchini or rondini (round zucchini), but do not peel them. Halve the zucchini, cut a small lid off the rondini. Then hollow out the vegetables with a teaspoon until about 1cm of wall remains. Season the zucchini with plenty of salt and pepper and leave to stand for a moment. Then place the zucchini upside down on a baking sheet, drizzle lightly with olive oil and cook in an oven preheated to 180 ° C (convection) for about 10 minutes.
The filling
- Roughly chop the white leek, cut the chives into small rolls and mix with the ricotta / cottage cheese into the minced meat filling. Season well with cumin, salt and pepper and the chilli powder. The filling can seem a little too salty. This goes back a little when gratinating. Pour the filling evenly into the hollowed out zucchini, press lightly and sprinkle generously with freshly grated Parmesan.
Gratinated
- Then gratinate on the baking sheet in the still hot oven (180 ° C fan oven) until the Parmesan layer has taken off color.
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