Zucchini stuffed with ground beef

Ingredients

• 1 slice stale country bread
• 1 tomato
• 50 g ground beef
• 1 egg
• 1 tbsp grated Parmesan
• 4 medium yellow zucchini
• Salt
• Pepper (freshly ground)
• 1 red chili pepper
• 1 onion
• 1 Garlic clove
• 1 tbsp oil
• 1 tsp flour
• 250 ml tomato juice
• 0.5 bunch Basil

Instructions

1. 1.

   Soak the bread in lukewarm water, squeeze out excess liquid and finely crumble it with a fork.

2. 2.

   Peel and dice the tomato. Combine tomato, crumbled bread, ground beef, egg, and parmesan in a bowl.

3. 3.

   Wash and dry the zucchini; halve them lengthwise and scoop out some flesh with a teaspoon to create cups. Sprinkle the zucchini halves with salt and pepper. Finely chop the scooped-out flesh.

4. 4.

   Wash the chili pepper, cut it lengthwise, remove seeds and white membrane, then dice finely. Peel and mince the garlic.

5. 5.

   Heat oil in a shallow pot or pan. Sauté the chopped zucchini flesh, onion, garlic, and chili over low heat. Add half of this mixture to the tomato filling and mix well.

6. 6.

   Sprinkle the remaining onion mixture with flour, toast briefly over medium heat, then gradually pour in tomato juice while stirring until the sauce thickens. Remove from heat and place the zucchini cups into the sauce, filling them with the mixture. Cover and simmer for about 20 minutes over low to medium heat.

7. 7.

   Toss basil leaves, pat dry, and roughly tear them. Arrange the cooked zucchini on warmed plates, sprinkle with basil, and serve immediately with boiled potatoes.