Have you tried making stuffed vegetables ? It's easy, it's attractive and elegant, and it's a very practical and tasty option.
This is the time of year when we eat the most stuffed vegetables at home. It is an elegant and different way to enjoy vegetables, you can make a good impression on a festive day by bringing a light first course (which is much needed after the copious and copious appetizers, main courses and desserts that are usually brought to the table), and it is a delicious dish.
Today we are making stuffed courgettes , one of the easiest vegetables to stuff, as their shape and nature make them ideal for easy emptying and you can also fill them without any complications. And courgettes have a flavour that goes with many flavours: you can make them with peppers, carrots and other vegetables, you can sauté the pulp and fill them with rice and tomato, or make them with meat, among many other options. Today we are making them like this, courgettes stuffed with meat.
You can also prepare this recipe with elongated courgettes or aubergines, but they are ideal with the bomb courgettes, don't you think?
To hollow out vegetables, there's nothing better than a vegetable corer. The Lurch corer is one of the most popular because, apart from having all kinds of blades suitable for different vegetable widths, it's 100% durable: it's made of stainless steel, and it will last forever in the kitchen.
Revol French Classics Porcelain Tray
Ingredients
- 4 bomb zucchini
- 2 tsp olive oil
- 2 spring onions
- 2 cloves of garlic
- 1/2 red pepper
- 500 g minced meat, half pork and half beef
- 1/2 tsp nutmeg
- A little ground cumin
- A little freshly ground black pepper
- 1 tbsp chopped pistachios
- Salt to taste
- A handful of grated cheese
Revol Porcelain Cocotte , Revol Porcelain Ramekins and Miyabi Japanese Knife
Preparation
- Cut the top off the courgettes. Using a vegetable corer or a ball cutter , clean the courgettes and make balls. Fill the courgettes with two fingers of water.
- Heat at full power in the microwave for about 10 minutes (or 12 depending on the microwave)
- Chop the spring onions as finely as possible and, in a large frying pan, sauté them together with the chopped garlic in a little olive oil. Add a pinch of salt and let them caramelize over a low heat.
- When the onion is transparent, add half of the zucchini (the flesh that we have removed) and the pepper chopped into small cubes to the pan and sauté.
- Now add the minced meat and sauté over a medium heat. Season well with salt and pepper, add the spices and stir well. Cook for a few minutes until the meat is almost done. Adjust the salt and sprinkle with the chopped pistachios. Mix and set aside.
- Place the courgettes in an ovenproof dish , fill the courgettes and cover with a little grated cheese. Grill for a few minutes in the oven.
Revol French Classics Porcelain Tray and Revol Porcelain Cocotte
