Zucchini stuffed with minced meat and cheese
4 servings
60 minutes
Zucchini stuffed with meat and cheese is a cozy and appetizing dish that combines the tenderness of vegetables, the juiciness of the meat filling, and the aroma of melted cheese. It is perfect for a family dinner or festive table. The tradition of stuffing vegetables has roots in European cuisine, where each kitchen interprets it in its own way. Baked zucchini rings are filled with a fragrant mixture of minced meat, sweet pepper, and onion, topped with a golden cheese crust that adds rich flavor to the dish. This version of stuffed zucchini successfully combines the softness of baked vegetables with the spiciness of seasonings, making it a versatile option for both standalone meals and as a side dish. The dish pairs wonderfully with herbs, sour cream sauce, or fresh vegetables.
1
Fry the minced meat with finely chopped onion, season with pepper and salt, add diced bell pepper and marjoram, and keep on the heat for another 5 minutes.
- Ground meat: 300 g
- Onion: 0.5 piece
- Bell pepper: 1 piece
- Dried marjoram: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Meanwhile, peel a mature large or medium zucchini, slice it into 1-1.5 cm rounds, and remove the core.
- Zucchini: 1 piece
3
Grease the baking tray with sunflower oil, place the circles, fill them to the brim with a mixture of minced meat, onion, and pepper, and sprinkle grated cheese on top.
- Sunflower oil: 1 tablespoon
- Dutch cheese (Gouda/Edam): 100 g
4
Bake at medium temperature until done, about 25-30 minutes (a cheese crust should form on top).
