Courgettes Farcis / Stuffed Zucchini

Recently, I realized that I don’t cook as much as I used to. These days we usually go out, have food delivered at home, pick up food, or reheat ready-made frozen meals. When I do cook, it’s usually something quick – an omelet or a salad. I find it really hard to find time to cook, help with baby girl’s homework, and prepare for the next day’s work. I can’t help but think about how super moms do it! I need their secret …. please!!!

Last Thursday, I found time to go grocery shopping in Lidl after work. Lidl has a great selection of fruits and vegetables. I am a big fan of Lidl stores, although I feel that they’ve increased their prices after their renovations.

Along other fruits and vegetables, I got round zucchinis. Aren’t they the cutest?

I don’t know about you, but the only way I know to prepare these round zucchinis is stuffed. I’ve never made this recipe before, but I’ve made stuffed tomatoes a couple of times and this recipe is practically the same except for the vegetable used.

So here’s what I did:

After scrubbing clean the zucchinis, I scooped out the inside meat and set it aside in a bowl. After that, I placed a small butter cube in each zucchini, as well as a pinch of salt and black pepper.

Next up, the stuffing preparation. In a pan, heat a tablespoon of oil. Cook 1 sliced onion and 3 diced garlic. When the onion is translucent, add about 350 grams of ground meat. I used ground pork, but you can also use ground beef or chicken or even a mixture of meat. Add the scooped zucchini as well. Season with salt and pepper. Cook until the meat is cooked through.

Stuff the zucchinis with the meat mixture. Set aside the extra meat in the pan.

Add a can of diced tomatoes to the extra meat, then herbs. I added Herbes de Provence and 1 tablespoon of sugar. I always add sugar to my tomato sauce to counter the acidity. Season with salt and pepper, if needed. Let it cook for at least 10 minutes.

Prepare a baking dish by greasing it. I personally use cooking spray, but you can also use butter. I, then, transferred the meat mixture and then the stuffed zucchini to the baking dish.

Bake in a 180 degrees preheated oven for 30-45 minutes.

These zucchinis are ready to be eaten. Enjoy! 🙂

I prepared white rice to go with these stuffed zucchinis. The two went perfectly together.

I’m so glad that the temperatures outside has decreased because obviously this is not much of a summer dish. I mean, who wants to bake when it’s 35 degrees out, right?!

 

 

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