Zucchini ripiene al forno – Baked stuffed zucchini from the oven

Ingredients for 4 servings:

• 4 large zucchini or 8 – 12 small ones
• 1 onion(s)
• 3 garlic cloves
• 400 g minced beef
• 1 roll from the day before
• 1 bunch parsley, flat
• 400 ml tomatoes, chopped, from the can
• 4 tbsp, heaped Parmesan, grated
• Extra virgin olive oil
• Salt and pepper from the mill
• 40 g mozzarella, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash, dry, and halve the zucchini. Use a melon baller to scoop out about 2/3 of the pieces and finely chop the pieces. Place the halved zucchini on the cut side until ready to use. Cut the crust off the wheat roll, dice the soft insides, and soak in cold water. Fry the minced meat in a pan with 1 tablespoon of olive oil until crumbly, transfer to a bowl, and let cool. Finely chop the onion and garlic and sauté in 2 tablespoons of olive oil until translucent. Add the tomato flesh, season with salt and pepper, and reduce the heat to low. Then transfer to a greased dish large enough to hold the zucchini halves side by side. Wipe the pan with kitchen paper and sauté the chopped zucchini flesh in a little olive oil until translucent. Let cool slightly. Squeeze out the bread mixture and mix it in a bowl with the minced meat, parsley, and sautéed zucchini flesh. Continue cooling. When the mixture is just lukewarm, grate the Parmesan cheese and mix it in. Fill the zucchini halves evenly with the mixture and place it in the dish on top of the tomato flesh. Bake in an oven preheated to 170°C (top/bottom heat) for 20 minutes on the middle rack. The zucchini should still have a slight bite. Sprinkle with grated mozzarella, switch the oven to the grill function, and gratinate the zucchini until the cheese begins to brown.