Zucchini with Ground Beef and Buckwheat Filling
Zucchini stuffed with a fresh ground beef and buckwheat mixture is a recipe featuring crisp vegetables from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g pearl buckwheat
- Salt
- 1 Shallot
- 1 Garlic clove
- olive oil
- 400 g minced beef
- 350 g cherry tomatoes
- 100 ml meat broth
- pepper (ground)
- 2 tbsp chopped parsley
- 4 large zucchini
- butter (for the dish)
- 100 g freshly grated cheese (e.g., Gruyère)
- dill sprig (for garnish)
Instructions
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1.
Rinse the buckwheat under a sieve, place it in a pot, cover with water, add a pinch of salt, bring to a boil and cook for about 45 minutes.
-
2.
Meanwhile, peel and finely chop the shallot and garlic, then sauté them in a hot pan with oil until translucent. Add the minced beef and brown it crumbly. Wash the tomatoes, quarter them, mix in, pour in the broth, season with salt and pepper, stir in parsley, taste, and let simmer for about 5 minutes on medium heat. Drain the buckwheat, combine with the meat mixture, and remove from heat.
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3.
Preheat the oven to 180°C (350°F) with upper and lower heating.
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4.
Wash and trim the zucchini, halve them lengthwise, scoop out the seeds with a teaspoon, and place the halves cut side up in a buttered baking dish. Fill with the buckwheat-beef mixture, sprinkle with cheese, and bake for about 30 minutes until golden.
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5.
Remove from oven and serve garnished with dill.
