Spanish cuisine · Vegetable Dishes

Stuffed Zucchini

Hollowed-out zucchini filled with ground beef and tomato, baked under a cheese crust in the oven.

Ingredients · for 4 servings

• 4 zucchini
• 500 g ground beef
• 1 onion
• 3 cloves garlic
• 1 can chopped tomatoes (400 g)
• 1 tsp sweet paprika
• 1 tsp cumin
• 150 g grated cheese
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the zucchini lengthwise and hollow them out with a teaspoon, leaving a 1 cm thick rim; finely chop the scooped-out flesh.
2. Brush the zucchini halves with 2 tbsp olive oil, season with salt and pre-bake in the oven at 200°C for 15 min., until they bend slightly at the rim.
3. Finely dice the onion and garlic and sauté in the remaining olive oil for 6 min., add the ground beef and fry over high heat for 6–8 min. until browned and crumbly.
4. Stir in the zucchini flesh, paprika and cumin, add the tomatoes and simmer uncovered for 12 min. until thick and no liquid remains at the edge of the pan; season with salt and pepper.
5. Layer the filling into the pre-baked halves, sprinkle with the grated cheese and bake at 200°C for 20 min. until the surface is golden brown.
6. Let rest for 5 min. before serving and plate two halves each with bread or a green salad.