Baked Stuffed Zucchini By Angie's

Name: Baked Stuffed Zucchini By Angie's
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: 1 cup Bread Crumbs (1 cup Soft bread crumbs); 125 ml Cream (125 ml Fresh cream); 1 piece Egg (1 Egg); 100 g Swiss Cheese (100 grams Emmentaler cheese); 1 cup All-Purpose Flour (1 cup flour); 250 g Lean Minced Beef (250 grams Ground meat (half beef, half pork)); 1 piece Yellow Onion (1 Onion); 1 tbsp Parsley (1 tablespoon Parsley, chopped); 0 pieces Salt and Pepper (Salt and black pepper); 1 tbsp Scallion (1 tablespoon Spring onion, chopped); 2 pieces Tomato (2 Tomato, skinned); 200 ml Vegetable Stock (200 ml Vegetable stock); 4 lb Courgette (4 pounds x Zucchini, ½ each)

55 minEuropean

Servings4

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Steps

1Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion.
2Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.
3Place the filled zucchini halves into a baking pan.
4Cut the skinned tomatoes into small dices and scatter in between the zucchini halves.
5Pour in the vegetable stock.
6Bake for 25 minutes.
7Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers.
8Remove and season with salt and pepper. Fold in the parsley and spring onion.
9Remove the zucchini from the oven and pour the cream mixture over.
10Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.