Stuffed Zucchini
A classic and comforting recipe of tender zucchini boats stuffed with a seasoned ground meat mixture, topped with melted cheese and fresh cilantro.
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55 min
Easy
Mexicana
3 servings
The story behind
This recipe transforms the humble zucchini into a flavorful main course. The combination of seasoned meat and gratin cheese, along with the soft texture of baked zucchini, evokes cozy, homemade meals.
Instructions
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1Wash the zucchini and cut them in half lengthwise. With a spoon, remove the pulp from the center, leaving a border of about 1 cm to form a 'boat'. Chop the extracted pulp.
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2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onion, and sauté until translucent.
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3Add the ground meat to the skillet. Season with salt and pepper to taste. Cook the meat, breaking it up with a spoon, until browned and well cooked.
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4Incorporate the chopped zucchini pulp into the skillet and cook for another 5-7 minutes, until the mixture is well combined and the pulp is tender.
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5Preheat the oven to 180°C. Place the zucchini boats on a baking sheet, with the cavity facing up.
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6Generously stuff each boat with the prepared meat and vegetable mixture.
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7Cover each stuffed zucchini with a generous layer of shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and lightly browned.
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8Serve the stuffed zucchini on a plate and garnish with fresh cilantro sprigs, as shown in the image.
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