Stuffed Rondini

Ingredients

• 1 onion
• 1 tsp Dried oregano
• 400 g ground beef
• Salt
• Pepper
• 2 rondini (about 400 g each; round zucchinis)
• 2 fresh garlic cloves
• 800 g peeled canned tomatoes
• 150 ml Vegetable broth
• 2 fresh bay leaves
• 2 tbsp olive oil
• 50 g Parmesan
• 3 basil stems

Instructions

1. 1.

   Peel and finely dice the onion. Mix with oregano, ground beef, salt, and pepper. Wash, trim, and halve the zucchinis lengthwise; scoop out the flesh to leave a 1 cm thick rim. Dice the scooped flesh and fill the zucchini halves with the meat mixture.

2. 2.

   Peel and finely chop the garlic. Spread the zucchini flesh and tomatoes in a baking dish. Pour in vegetable broth, add bay leaves, salt, and pepper. Place the stuffed zucchinis into the sauce, brush with olive oil. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 35 minutes.

3. 3.

   Grate the Parmesan. Wash basil, shake dry, tear leaves from stems, and cut into strips.

4. 4.

   Taste the sauce before serving, then sprinkle the stuffed zucchinis with Parmesan and basil before serving.