John Myers
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Stuffed Zucchini with Vanilla Tomatoes
The perfect stuffed zucchini with vanilla tomatoes recipe with a picture and simple step-by-step instructions.
stuffed zucchini
- 2 round Zucchini
- 300 g Ground beef
- 1 Egg
- 1 tbsp Dijon mustard
- 80 g Dried pickled tomatoes, cut into fine cubes
- 1 tbsp Fresh thyme, finely chopped
- Salt
- Pepper
- 100 ml White wine or vegetable broth
Vanilla tomatoes
- 2 size Ox Hearts – Coeur de Boeuf
- 1 Vanilla pod scraped out
- 2 Garlic cloves, thinly sliced
- Powdered sugar
- Salt
- Black pepper from the mill
- Olive oil
- Fresh oregano
- 1 Buffalo mozzarella
stuffed zucchini
- Cut the lid off the zucchini and set aside for now. Now hollow out the zucchini with a ball cutter. I frozen the zucchini meat for the next vegetable sauce.
- Knead the minced meat with the egg, mustard, dried tomatoes, thyme and salt and pepper to a homogeneous dough and then fill the zucchini. Always stuff it well so that there are no air holes.
- Preheat the oven to 180 degrees and pour the wine into an ovenproof dish. Put the zucchini in, put the lid in the wine and put it in the oven for 40 minutes.
Vanilla tomatoes
- Cut the ox hearts into thick slices, halving them if necessary. Heat some olive oil in the pan and sweat the tomatoes with the garlic and vanilla pod in it – toss well every now and then. After about 2 minutes dust with powdered sugar and swirl well again for 2 minutes.
- Then remove from the heat and season with salt and pepper.
finish
- Arrange the zucchini in the middle of the plates and arrange the vanilla tomatoes all around. Tear the buffalo mozzarella with your fingers and place on the tomatoes and finally decorate with freshly plucked oregano leaves.
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