John Myers
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Stuffed Cucumber Gratinated with Parmesan
The perfect stuffed cucumber gratinated with Parmesan recipe with a picture and simple step-by-step instructions.
Filling:
- Some salt and pepper
- 500 g Mixed minced meat
- 1 Egg
- 1 slice Toast bread-soak in water + squeeze out
- 1 Freshly peel the onion + finely chop
- 1 tsp Dijon mustard herbs
- Salt pepper
- Breadcrumbs
- 100 g Dice the sheep’s cheese
Sauce:
- 1 can Peeled tomatoes-800g-cut into small pieces
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 5 Garlic cloves pressed
- 100 g Dice the sheep’s cheese
- 1 Wash zucchini, cut off ends, quarter lengthways + cut into small pieces
- 1 tbsp Tomato paste
- Some sauce thickener
For gratinating:
- Grated Parmesan
- Wash the cucumber, cut off the ends, cut in half lengthways, scoop out with a tablespoon, notch the ends a little, salt and pepper.
- Knead the ingredients for the filling well and season with salt and pepper.
- Mix the ingredients for the sauce together and pour them into a baking dish (with a lid).
- Fill the cucumber halves with the minced meat and place them on the sauce. Shape the remaining mince into small balls and place them on the sauce as well.
- Put the casserole dish WITH the lid in the oven for approx. 40 minutes at 220 ° C (circulating air, NOT preheated). Then cook again at 180 ° C for a total of approx. 30 minutes WITHOUT the lid and spread the cheese over the minced meat with a teaspoon approx. 20 minutes before the end of the cooking time.
- 6 with boiled potatoes, for example, or just fresh bread.
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