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Stuffed zucchinis à la provençale
Preparation
15 min
Cooking time
35 min
Servings
4
Ingredients
- 60 ml (1/4 cup) olive oil
- 125 ml (1/2 cup) onion, thinly sliced
- 2 garlic cloves, minced
- 125 ml (1/2 cup) tomato, cut into 1 cm (3/8 in.) dice
- 250 g (1/2 in.) lean minced beef
- 1 egg, beaten
- 5 ml (1 tsp) herbes de Provence
- 10 ml (2 tsp) tomato paste
- 1 ml (1/4 tsp) Espelette pepper
- 125 ml (1/2 cup) breadcrumbs
- Salt and freshly ground black pepper
- 4 large zucchinis
Preparation
- Preheat the oven to 180°C (350°F)
- In a skillet, heat half of the olive oil over medium-high heat.
- Cook the onion for about 2 minutes, stirring frequently.
- Add the garlic and diced tomato.
- Cook for another minute, stirring constantly.
- Remove from the heat and let cool.
- In a bowl, mix together the beef, egg, herbs, tomato paste, pepper and half of the breadcrumbs.
- Season with salt and pepper.
- Add the onion and tomato mixture and stir until combined.
- Cut the zucchinis in half lengthwise.
- With a spoon, seed the zucchinis and press the stuffing into the cavity.
- Place the stuffed zucchinis in an oven-safe dish.
- Sprinkle with the remaining breadcrumbs.
- Drizzle with olive oil.
- Place in the oven and cook for 35 minutes.
- Serve immediately with rice pilaf and vegetables.
