Stuffed Courgette (Zucchini)
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Cooking time: 45 minutes for menu Cooking schedule: see below for "menu" instructions |
I love to stuff vegetables in the fall! They make such interesting containers and perfect 'one-dish' meals. Plus there are so many combinations of flavors to stuff them with. When we lived in the U.S. I gave an annual fall dinner party; 5 courses, each a different stuffed vegetable: tomatoes, onions, acorn squash, bell peppers and mushrooms.
Stuffed Courgette (Zucchini) Time: 45 minutes
I used 3 small, 6 - 7" each (15 - 17cm) courgette for this, 2 green and one yellow. You could use 2 larger ones. Not all of the 'stuffing' will fit, just keep it warm and serve it on the side. I use vermicelli in this; I also will be using it in soups during the winter.
3 zucchini or summer squash (courgette), 7" each (17cm)
ground beef, turkey, sausage, 5 - 6 oz (175gr)
2 large tomatoes, about 7oz (200gr) each
1/2 onion save the rest for Thursday
1/2 green bell pepper save the rest for Thursday
2 cloves garlic
1 tbs olive oil
1/4 tsp chili powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/3 cup vermicelli or other tiny pasta
1/4 cup beef stock
1/4 cup red wine
1/3 - 1/2 cup shredded cheese (2oz, 60gr) any flavor - I use Emmenthal
Cut zucchini in half the long way. With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4" (.6cm) at either end to hold in the filling. Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes. Remove and keep covered until ready to fill.
While zucchini bakes: Chop onion and pepper. Mince garlic. Heat olive oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly. Add onion, pepper and garlic, sauté until tender, about 5 minutes. Roughly chop tomato. Add meat to skillet and cook, breaking it up as it browns. Add tomatoes to skillet and cook until it's tender and juicy, about 5 minutes. Add herbs, stock, wine and pasta, stir well, reduce heat to medium and simmer 5 minutes. Stir often or pasta will stick. When the pasta has absorbed most of the liquid and the filling is fairly thick, spoon it into the zucchini. Any filling that doesn't fit, just keep warm and serve on the side. Cover zucchini with foil and bake for 15 minutes. Remove, uncover, sprinkle with cheese and bake 5 minutes longer. Serve, leftover filling on the side.
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Cooking schedule: 45 minutes |
Add meat to skillet, brown, break-up |
Cooking for Two? Or more?
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