Dearest reader(s), how I am certain you have been longing for the culinary delights of Cochonet Rouge.
I give you.....Stuffed Zucchini (serves 2 adults and one picky toddler)
It's a little time consuming, but definitely worth it- in my opinion.
3 thick zucchinis
ground beef (about 300 gr)
onion (finely chopped)
garlic (2 cloves minced)
breadcrumbs (3 tbsp)
parmesan (2 tbsp + 2 tbsp for topping)
egg (1 large)
tomato sauce (mine is simply onion, tomato, salt + pepper, parsley and thyme)
Preheat oven to 400
Boil your zucchinis whole (this will soften the flesh and make scooping way easier than if they were raw). Boil for about 5 minutes
In the meantime, brown your beef in a cast iron pan. When it's cooked, set aside in a large mixing bowl . Cook onion and garlic in the same pan until soft and translucent. Add them to the beef.
Slice your zucchini in half and scoop out the seed part with a little spoon. Chop finely and add to the beef and onion mix. Add egg, breadcrumbs, parmesan, thyme, salt and pepper. Mix well.
Place your zucchini shells in a 9" x 13" pyrex dish and fill the cavities with the stuffing.
Spoon tomato sauce along the edges of the pan and in between the zucchinis. You don't want too much tomato sauce on top of the zucchinis, this will prevent a nice crust from forming. Top with parmesan and pop in the oven for 30-40 minutes. Let cool for 5-10 minutes and serve with a side of salad or rice. It's also delicious served cold the next day!
I had leftover stuffing, so I went ahead and stuffed a tomato... it was much tastier than I thought it was going to be! And note that all you veggies out there can substitute the beef for ground soy protein. Obviously omit the cooking part!