Zucchini with Lamb Ragout Filling

Name: Zucchini with Lamb Ragout Filling
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 zucchini (≈150 g); 2 carrots; 2 rosemary stems; 2 Garlic cloves; 1 onion; 500 g ground lamb meat; 2 tbsp Vegetable oil; 100 ml dry red wine; 300 ml canned tomatoes; Salt; pepper (from grinder)

Prep: 20min

| Servings: 4 | Cook: 45min

Zucchini with lamb ragout filling is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

4 zucchini (≈150 g)
2 carrots
2 rosemary stems
2 Garlic cloves
1 onion
500 g ground lamb meat
2 tbsp Vegetable oil
100 ml dry red wine
300 ml canned tomatoes
Salt
pepper (from grinder)

Instructions

1.
Preheat the oven to 180°C with fan and top/bottom heat.
2.
Wash, pat dry, trim ends of zucchini, cut into 5 cm long pieces, hollow them out. Peel carrots and dice into 1 cm cubes. Wash rosemary, shake dry, pluck needles. Peel garlic and onion, finely dice. In a hot pan, brown the ground lamb in oil until crumbly. Add diced onion, garlic, and carrot, cook for 3-4 minutes. Deglaze with red wine, reduce briefly, then add tomatoes and rosemary. Season with salt and pepper, simmer for 20–25 minutes on medium heat.
3.
Place zucchini pieces on a baking sheet lined with parchment paper, fill with the ragout, bake in preheated oven for 15–20 minutes until cooked through. Remove and serve.