Zucchini and Tomatoes Stuffed with Ground Beef
Zucchini and tomatoes stuffed with a savory ground beef filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 yellow zucchinis (about 250 g each)
- 4 yellow tomatoes (about 120 g each)
- 1 tbsp Olive Oil
- 100 g finely chopped onions
- 30 g diced celery stalks
- 0.5 finely chopped garlic clove
- 150 g Roquefort cheese
- 500 g ground beef
- Salt
- freshly ground pepper
- Sweet Paprika Powder
- 2 Eggs
- 1 tbsp chopped herbs (basil, thyme)
- 20 g grated Parmesan
- 20 g grated white bread
- 50 g butter cubes
- 120 g green bell pepper halves
- 600 g tomatoes
- 1 small red pepper
- 50 g spring onions
- 2 tbsp olive oil
- 40 g Black olives
- Salt
- freshly ground pepper
Instructions
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1.
Wash the zucchini and tomatoes. Halve the zucchini lengthwise and hollow out the flesh with a melon baller or teaspoon. Cut off a lid from each tomato and remove the seeds. Dice the zucchini flesh into small cubes. Heat the olive oil in a pan. Sauté the onions, celery, and garlic until translucent. Dice the Roquefort cheese finely. Combine the ground beef with the cheese, onions, garlic, celery, diced zucchini, eggs, herbs, and spices in a bowl and mix well. Spread the filling onto the zucchini halves and into the tomatoes. Mix grated white bread with grated parmesan and sprinkle over the stuffed vegetables.
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2.
For the sauce, halve the bell peppers, remove stems, seeds, and white membranes, then dice the flesh. Blanch the tomatoes briefly, shock them in cold water, peel, quarter, remove seeds—strain through a sieve to catch the juice—and dice the flesh with the yellow tomato tops. Remove the stem from the red pepper, slice into rings, removing seeds. Slice spring onions into thin rings. Heat olive oil in a pan. Quickly sauté onions and peppers. Add tomatoes, tomato juice, red pepper rings, and olives. Season.
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3.
Pour the sauce into an appropriately sized baking dish, place the stuffed zucchini on top, and bake in a preheated oven at 200°C for about 20 minutes. After 10 minutes, add the stuffed tomatoes and continue cooking.
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4.
Plate with sauce and serve.
