John Myers
Contents
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Ingredients
Vegetables and sauce:
- 6 3 cm Thick slices of a large zucchini - about 10 cm in diameter
- 1 medium Onion
- 2 tbsp Olive oil
- 2 medium Tomatoes
- 500 ml Passed tomatoes - finished product
- 2 heaped tbsp Spicy paprika pulp
- 1 tsp Salt
- 2 tbsp Beet syrup
- Chilli flakes, amount as needed
Meat filling:
- 600 g Ground beef
- 1 Egg
- 5 tbsp Breadcrumbs
- 120 ml Milk
- 1 tbsp Dried marjoram
- Pepper salt
Ceiling:
- 250 g Mozzarella
Instructions
Vegetables and sauce:
- Wash the zucchini, dry them and cut 6 times into 3 cm thick slices. Peel the core off with a teaspoon. Put aside.
- Peel the onion, cut into small cubes and sauté in the oil. Wash and chop tomatoes and add to the steamed onions. Simmer for a few minutes and then pour the tomatoes over everything. Add the paprika pulp, salt, syrup and chilli flakes, season to taste and simmer for approx. 5 minutes.
- Preheat the oven to 160 degrees. Pour the sauce into a small roasting pan and place the hollowed-out zucchini slices inside.
Meat filling:
- Mix all ingredients together well and fill the zucchini slices with them. At the end there should be a small "meat hill" on all of them.
Ceiling:
- Put the roast in the oven for 45 minutes. After the time has elapsed, switch to "only top heat" and approx. 180 degrees, top the courgette and minced meat tartlets with the mozzarella and bake everything for another 15 minutes.
- Rice goes well as a side dish, we only had French baguettes from our own production .......... Bon appetit.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 12.4gProtein: 15.1gFat: 15.7g
