Zucchini stuffed with soba noodles and beef under beetroot sauce
2 servings
50 minutes
Zucchini stuffed with soba noodles and beef is a harmony of Japanese cuisine and European presentation. The combination of thinly sliced beef infused with basil aroma, tender buckwheat noodles, and sweet beet sauce creates a rich palette of flavors. Baked zucchini becomes soft yet retains firmness, perfectly complementing the filling's texture. This recipe exemplifies gastronomic balance: the heartiness of beef is balanced by the lightness of vegetables, while the spiciness of garlic and yogurt refreshes the overall taste. The dish is perfect for a cozy dinner or an elegant presentation at a festive table.
1
Wash and dry the beef. Remove membranes and tendons. Cut the meat into thin strips.
- Beef tenderloin: 150 g
2
Grate the carrot on a grater.
- Carrot: 0.5 piece
3
Fry carrots and beef in vegetable oil.
- Carrot: 0.5 piece
- Beef tenderloin: 150 g
- Vegetable oil: 1 tablespoon
4
Boil the noodles in boiling water for 5 minutes.
- Soba noodles: 50 g
5
Cut off the stem part of the zucchini. Scoop out the flesh with a spoon.
- Courgette: 1 piece
6
Combine carrots, beef, and noodles, season with salt, and sprinkle with finely chopped basil.
- Carrot: 0.5 piece
- Beef tenderloin: 150 g
- Soba noodles: 50 g
- Basil: 2 sprigs
- Salt: to taste
7
Stuff the zucchini with the prepared filling.
- Courgette: 1 piece
8
Bake the beetroot in the oven at 200 °C for 40 minutes. Puree, mix with yogurt and minced garlic. Add salt. Strain.
- Beetroot: 1 piece
- Plain (natural) yoghurt: 100 ml
- Garlic: 2 cloves
- Salt: to taste
9
Wrap the zucchini in foil, place in the oven at 190 °C for 30 minutes. Slice the vegetables into rings and drizzle with beet sauce. Season with pepper.
- Courgette: 1 piece
- Beetroot: 1 piece
- Salt: to taste
