Have you tried making stuffed vegetables? It's easy, eye-catching and elegant and a very practical and tasty option.
At this time of year we eat more stuffed vegetables at home. It's an elegant and different way to enjoy vegetables; you can make a good impression if it's a festive day by bringing a light starter (which is much needed after the plentiful and copious appetizers, mains and desserts that are usually served), and it's a delicious dish.
Today we make stuffed round zucchini, one of the easiest vegetables to stuff because their shape and nature make them ideal for hollowing out easily and you'll also fill them without complication. And zucchini has a flavor that pairs with many tastes: you can make them with peppers, carrots and other vegetables, you can sauté the pulp and fill with rice and tomato, or make them with meat, among many other options. Today we make them like this, zucchini stuffed with meat.
You can also prepare this recipe with long zucchinis or with eggplants, but they look ideal with round zucchinis, don't you think?
To hollow out the vegetables, nothing beats a vegetable corer. The Lurch corer is one of the most popular, since besides having all kinds of blades suitable for different vegetable widths, it is 100% durable: it's stainless steel, and it will last forever in your kitchen.
French Classics porcelain tray by Revol
Ingredients
- 4 round zucchinis
- 2 tsp of olive oil
- 2 spring onions
- 2 garlic cloves
- 1/2 red bell pepper
- 500 g of 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 off the tops of the zucchinis. With the help of a vegetable corer or a melon baller, clean out the zucchinis making little balls. Fill the zucchinis with two fingers of water.
- Heat on high 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 skillet, sauté together with the chopped garlic in a little olive oil. Add a bit of salt and let them caramelize over low heat.
- When the onion is translucent, add half of the zucchinis (the pulp we removed) and the red pepper chopped into small cubes to the skillet and sauté.
- Now add the minced meat and brown over medium heat. Season well with salt and pepper and add the spices, stirring well. Let cook for a few minutes, until the meat is almost done. Adjust salt and distribute the chopped pistachios. Mix and set aside.
- Arrange the zucchinis in an ovenproof dish, fill the zucchinis and cover with a little grated cheese. Brown under the grill for a couple of minutes.
French Classics porcelain tray by Revol and Revol porcelain cocotte
