Ingredients
The following ingredients have 2 Servings
- 1 large zucchini
- 250 gram minced meat
- 2 garlic cloves
- 1 shallot
- small handful of sun-dried tomatoes + oil from the can
- 1 tablespoon of Italian herb mix
- a handful of grated Grana Padano
- pepper and salt to taste
- parsley for garnish
Instruction
- You will need the following cooking equipment:: cutting board & chef's knife, medium-sized skillet, oven dish, cheese grater, spoon
- Tip: the Italian herb mix we used was a mix of dried basil, garlic, oregano, red onion, marjoram, rosemary and sage.
- Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Use a spoon to scoop the inside out of the zucchini. Peel and finely chop the garlic cloves and shallot.
- Place the zucchini halves in the oven dish and chop up the inside you just scooped out of it. Chop up the sun-dried tomatoes. Minced meat stuffed zucchini boats
- Heat up about 2 tablespoons of sun-dried tomato oil from the can in the medium-sized skillet. Saute the chopped shallot and garlic cloves for about 2 minutes. Add the minced meat and zucchini pieces and saute a few minutes more until the meat turn beautifully brown.
- Season with the chopped sun-dried tomatoes, Italian herb mix, pepper and salt. Scoop the filling into the halved zucchini and top it off with grated grana Padano.
- Cook the minced meat stuffed zucchini boats for about 20 minutes, or until the cheese is golden brown. Garnish with chopped parsley if you like, and enjoy your meal!
