Courgettes rondes farcies
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour 30
Ingredients
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6 round zucchini
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10.6 oz of ground beef
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1 red bell pepper
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1 eggplant small
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1 onion large
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10 cherry tomatoes
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basil
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Herbes de Provence
Instructions
Bring a large pot of water to a boil so you can blanch the round zucchini. Meanwhile, cut off the tops and scoop out the insides of the zucchini. Set the zucchini flesh aside.
When the water comes to a boil, add the zucchini and cook for about 10 minutes.
Finely chop the onion and place it in a pot with a little oil. Add the meat and cook until browned, about 5 minutes.
Meanwhile, dice the zucchini, eggplant, and bell pepper into small cubes. Cut the cherry tomatoes in half and add everything to the pot.
Simmer over low heat for 15 minutes, stirring occasionally, until the vegetables are tender. Preheat the oven to 200°C (392°F).
Stuff the round zucchini with the meat and vegetables and bake in the oven for 1 hour at 200°C.
Suggestion: You can serve this dish with onion rice.