Markets are filled in this period of zucchini, and even if you can cook them in many ways, fried, in soups, salads, stews, and so on, we like very much stuffed with meat.
Zucchini or courgettes are used in cooking as they are very young, the adults are no longer edible. They have in their composition 95% water, but also vitamins and minerals important as well as phosphorus, magnesium, potassium, vitamin A, vitamin C and dietary fiber. Zucchini also contain a cocktail of less common antioxidants such as zeaxanthin and lutein, these substances help protect the eyes, but they are found largely in the skins and seeds of zucchini, which some people threw them away when cooking. Therefore, please note that you don’t have to clean the zucchini seeds and peel. I removed the side with the seeds that I had no where to put filling :)).Zucchini are a low calorie, which is another quality of them in particular for those who are on a diet. Zucchini can be stored in the refrigerator in a plastic bag for up to one week, but make sure than zucchini is kept dry otherwise it will alter faster.
We have already made this recipe twice in the last 2 weeks, with turkey and veal and I will share with you my recipe that is incredibly tasty served with a creamy, slightly sour yogurt.
Every time I cook I try to use organic meat that tastes better than meat from the supermarket, and for this recipe I use non fat meat flavoured with seasonal vegetables, making it a healthy, low calorie recipe. If I need chopped meat, as is this recipe case, I choose to grind it by myself, since the meat already minced I do not know exactly what is made of and what it contains in addition to, and microbial load is much higher than the piece of muscle. I buy vegetables from the market and other ingredients like spices and oils from herbal shops. I told you something about the ingredients of this recipe, so now I can get to work and give you my long awaited stuffed zucchini recipe, and no matter what option you will try (veal or turkey), I am sure you will get a wonderful and tasteful dish. Try it with a slice of fresh baked bread and a generous spoonful of yogurt and you’ll love the taste of summer.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Preheat the oven at 370 degrees (190 C)
Wash the zucchini, cut the ends, then cut lengthwise and with a small spoon, scrape inside zucchini halves to create a cavity along the entire length, sprinkle some salt, and until we prepare the stuffing place them face down on a plate.
Peel and chop the onion,
Peel and crush the garlic,
Clean and shred root vegetables using a grater or a food processor,
Chop green vegetables
Prepare tomato pulp, that if you have a canned one ready
Chop the meat, if you do not have ready chopped meat
Heat the oil in a large sauté pan over medium heat,when it is hot add the onion and garlic and sauté until they slightly soften, then add the carrot, celery, parsley, continue sauté
Add the meat, and sauté with the vegetables until it changes color.
Add salt to taste, I used about a teaspoon add fresh ground mosaic pepper
Add tomato pulp and let it simmer until meat is pierced. If using veal or turkey 25 minutes is sufficient. If tomato pulp is not sufficiently liquid or meat require longer cooking can add chicken broth or water.
When the filling is ready add greenery and fill zucchini
Place them in a pan greased with little olive oil, seasoned with tomato slices and sprinkle mozzarella cheese or goat cheese (I used the second time I've made zucchini with veal).
Put in the oven at 190 degrees C for 25-30 min. Sprinkle with additional chopped parsley if desired.