Stuffed round zucchini Ingredients: 4- round zucchini- 2 tablespoons of - olive oil - 1- grated sweet gruyere onion cumin salt pepper - 500 g of - sausage meat - 1- long shallot - 1- peeled tomatoes - 10 cl of - Herbes de Provence liquid cream.
Utensils： 1 saucepan pots and pans- 1 Knife kitchen knives- 1 Blender 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Grater graters- 1 cutting board cutting boards- 1 pitter 1 small spoon-
Total time:
1h20
Preparation:
10 min -
Cooking:
1h10
Phase 1
Put water to boil in a saucepan. Meanwhile, cut the zucchini caps and scoop them out using a small spoon.
Phase 2
When the water boils, add the zucchini and cook for 10 min. Remove from heat and let cool.
Phase 3
Slice the onion and chop the shallot.
Phase 4
Heat the olive oil in a large frying pan, add the onions and shallots and cook over low heat for 2-3 minutes (the onions should become translucent).
Phase 5
Add the meat and cook for 10 min.
Phase 6
Add the chopped tomato, the zucchini flesh and the Provence herbs. Salt and pepper. Add a very small hint of cumin as well as the liquid crème fraîche and simmer for 30 minutes, still over low heat.
Phase 7
Just before stuffing, add a few pinches of grated Gruyere to give a little taste. Stuff the zucchini with the preparation, addgrated gruyere and put the caps back on.
Phase 8
Bake for 15 min at 180°C (thermostat 6).
Phase 9
Serve with rice, enjoy your meal!
Utensils： 1 saucepan pots and pans- 1 Knife kitchen knives- 1 Blender 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Grater graters- 1 cutting board cutting boards- 1 pitter 1 small spoon-
Total time:
1h20
Preparation:
10 min -
Cooking:
1h10
Phase 1
Put water to boil in a saucepan. Meanwhile, cut the zucchini caps and scoop them out using a small spoon.
Phase 2
When the water boils, add the zucchini and cook for 10 min. Remove from heat and let cool.
Phase 3
Slice the onion and chop the shallot.
Phase 4
Heat the olive oil in a large frying pan, add the onions and shallots and cook over low heat for 2-3 minutes (the onions should become translucent).
Phase 5
Add the meat and cook for 10 min.
Phase 6
Add the chopped tomato, the zucchini flesh and the Provence herbs. Salt and pepper. Add a very small hint of cumin as well as the liquid crème fraîche and simmer for 30 minutes, still over low heat.
Phase 7
Just before stuffing, add a few pinches of grated Gruyere to give a little taste. Stuff the zucchini with the preparation, addgrated gruyere and put the caps back on.
Phase 8
Bake for 15 min at 180°C (thermostat 6).
Phase 9
Serve with rice, enjoy your meal!