Zucchini filled with minced meat or vegetarian? This is how it tastes best

2020-05-22T08:56:19.365Z

Zucchini will soon be in abundance and that's a good thing: the mild vegetables can be filled in a variety of ways and there is simply something for every taste.

It can be a medium challenge for the griller or cook when guests are expected and this camp splits into meat lovers and vegetarians. What should one prepare for them, what for them? At the time of the great zucchini swarm, this question can be answered easily: Stuffed zucchini are on the menu. Prepared on the one hand with a delicious minced meat filling, on the other hand with a vegetarian filling. Gratinate the zucchini with cheese and everyone is happy ...

The meat filling for stuffed zucchini

This recipe is about a minced meat filling . The spices are not strictly prescribed. Also not whether there is still fried bacon in the filling. And why not fill the zucchini with a viscous Bolognese sauce left over from the previous day? There are really many options here.

The vegetarian filling for filled zucchini

Here, too, there are no limits to your imagination. Anja Auer used bulgur and chickpeas in her recipe . Another option would be a Djuvec rice - the side dish would have been integrated into the zucchini immediately.

The sauce for stuffed zucchini

Courgettes with one of the fillings mentioned above do not normally dry out during preparation - the filling protects them from the inside and the rather thick skin of the zucchini from the outside. But if you add side dishes such as rice, pasta or potatoes : well, you want a little sauce on your plate. It is really quick to prepare - or it does it all by itself: Put the mashed tomatoes, a little red wine and spices in the roaster before placing the filled zucchini in it.

Cook stuffed zucchini

Servings: 4
Preparation time: 30 minutes
Preparation time: 45 minutes

Ingredients for stuffed zucchini

Minced meat filling

4 zucchini (small)
500 g minced meat (mixed)
200 g sour cream
150 g bacon
2 tablespoons of olive oil
1 onion
2 cloves of garlic
1 spring onion
1 bell pepper
120 g mozzarella
150 g gouda
3 tsp paprika powder
2 tsp cumin
0.5 tsp nutmeg
8 leaves of basil
1 egg
Pepper (to taste)
Salt (to taste)

Vegetarian filling

4 zucchini (small)
250 g chickpeas
150 g bulgur
2 tablespoons of olive oil
200 ml vegetable broth
1 onion
2 cloves of garlic
1 spring onion
150 g mushrooms
1 bell pepper
3 tbsp tomato paste
100 g sheep's cheese
150 g gouda
3 leaves of sage (fresh)
1 tbsp thyme (fresh)
Salt (to taste)
Pepper (to taste)

tomato sauce

500 g mashed tomatoes (canned)
500 g chunky tomatoes (canned)
150 ml red wine
3 sprigs of rosemary
Salt (to taste)
Pepper (to taste)

How to prepare stuffed zucchini with minced meat filling

Finely chop onions and garlic, cut the spring onions into fine rings and the peppers into small cubes. Rub the gouda. Cut the bacon into cubes and leave in a pan.

Add some olive oil to the bacon and fry the minced meat.

Add onions, garlic, spring onions and peppers and sauté.

Season the filling with salt and pepper and let it cool.

Now cut the mozzarella into small cubes and finely chop the basil and add it to the minced meat filling.

Whisk the egg and sour cream together and then stir in.

Halve the zucchini lengthways and scrape out the core with a spoon and make room for the filling.

Fill the zucchini and sprinkle with cheese.

Mix all the ingredients for the sauce, except the rosemary, and put them in a puree or baking dish.

Put the sprigs of rosemary in the sauce.

Now also put the filled zucchini in and cook on the grill (indirectly) or in the oven at 180 to 200 degrees, depending on the size, for 30 to 60 minutes.

How to prepare vegetarian-filled zucchini

Put the bulgur in a bowl and pour boiled vegetable broth over it and let it swell for 15 minutes.

Rub the gouda. Finely chop the onions and garlic, cut the spring onions into fine rings and the peppers and mushrooms into small cubes.

Finely chop thyme and sage. Dice the sheep cheese.

Put the olive oil in a pan and braise the onions, garlic, spring onions and peppers.

Now put the tomato paste in the pan and roast a little.

Add the mushrooms, stir in the thyme and sage and let the filling cool.

Finally carefully fold in the bulgur, chickpeas and sheep's cheese and season with salt and pepper.

Halve the zucchini and scrape out the core with a spoon and make room for the filling.

Fill the zucchini and sprinkle with cheese.

Mix all the ingredients for the sauce, except the rosemary, and put them in a puree or baking dish. Put the sprigs of rosemary in the sauce.

Now also put the filled zucchini in and cook on the grill (indirectly) or in the oven at 180 to 200 degrees, depending on the size, for 30 to 60 minutes.

The recipe for stuffed zucchini in the video

Anja Auer is editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the topic of "grilling" which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill but also on the stove and in the oven. You can find more recipes at www.die-frau- am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill