National cuisines of many countries offer many options for vegetables with meat. It is believed that this recipe belongs to Italian cuisine. But it is so easy to prepare that you will love it.
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You will need
- - 8 small zucchini;
- - 1 onion;
- - 2 slices of bread;
- - 400 g of minced meat;
- - 250 g tomato;
- - 1 bell pepper;
- - 1 egg;
- - 70 g of parmesan cheese;
- - 1/2 cup white wine;
- - 50 g of parsley;
- - salt and pepper.
Instruction manual
1
Rinse the zucchini, cut off the edges and free them from the central pulp. It will be more convenient if you use a device specially designed for this.
Remove the toasted edges from the bread slices and place them in water or milk. Leave to soak.
2
In a bowl, mix the minced meat, egg, grated Parmesan cheese, finely chopped parsley. Add salt and pepper. Squeeze out excess liquid from bread, mash and transfer to forcemeat. Stuff the filling very well.
3
Peel, chop and fry the onion with bell pepper. Fry with a small amount of vegetable oil in the pan. Wash the tomatoes, grate or chop finely. Add chopped tomatoes to the pan to the onion and bell pepper. Salt. Boil for 5 minutes. If the tomatoes are not very meaty, stew longer. It should be an almost homogeneous slurry. Pour in the wine, stew until it has evaporated in half.
4
Stuff zucchini with the previously cooked filling. Stuff the minced meat as tightly as possible. Then transfer the zucchini to the wine-tomato sauce and simmer another 20-25 minutes on low heat. The pan must be covered. Stuffed zucchini served hot.
Useful advice
To make the taste of the dish more saturated, add a little garlic, powder of red hot pepper or a mixture of fragrant spices to the minced meat.