Do you like stuffed round zucchini? So do I! I usually buy them from a trusted farmer in a market. This is how I cook the stuffed round zucchini.
(2 people serving)
- 4 or 5 Small Round Zucchini
- 180 g Ground Meat
- 80 g Grated Parmigiano Reggiano Cheese
- 20 g Parsley
- 30 g Emmental Cheese
- 20 g Olive Oil (+ to add for the oven cooking)
- 1/2 Onion
- Salt to taste
How to Prepare the Meat Stuffed Round Zucchini
Put the emmental in the bowl and grind it roughly. 3 Sec. Speed 7. Put it aside.
Chop parsley. 6 Sec. Speed 7. Put it aside.
Cut the zucchini tops and carve the inside using a melon baller or a small sharp-edged spoon. Pay attention to this step! You could ruin the zucchini.
Put onion in the bowl. Grind 5 Sec. Speed 7. Add olive oil and the inside of the zucchini you carved. 3 Min. 100°C Speed 1.
Add emmental, parsley, ground meat, parmigiano reggiano and salt to taste. 30 Sec. Speed 3.
Fill in the zucchinis with this mixture. Close every zucchini with his own top.
Place the stuffed zucchinis in a baking pan, spread with olive oil and bake. 50 Min. 180°C.
I give only the filling of the zucchini to my daughter who doesn't like eating what's "green"...she thinks she's eating only the meat but I also give her the zucchini...
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Translated from the Italian recipe
Zucchine Tonde Ripiene: Ricetta con il Bimby