Corgeat 
Beef-Stuffed Zucchini
Ingredients 10
| Ingredient | Quantity |
|---|---|
| Ground Beef 1250 kcal5.00€ | 500g |
| Zucchini 480 kcal2.64€ | 1.2kg (6 pieces) |
| Bread 159 kcal0.60€ | 60g (2 slices) |
| Egg 143 kcal0.60€ | 100g (2 pieces) |
| Basil 4 kcal0.14€ | 10g (4 sprigs) |
| Garlic 9 kcal0.05€ | 6g (2 cloves) |
| Shallot 18 kcal0.13€ | 25g |
| Olive Oil 345 kcal0.51€ | 39g (3 tbsp) |
| Salt 0 kcal0.01€ | 6g (1 tsp) |
| Pepper 0 kcal0.00€ | 1g |
| Total 2408 kcal9.67€ | 1947 g |
Instructions
Wash and hollow out the round zucchini with a small spoon, then blanch the shells in boiling salted water for 5 minutes before draining them upside down
Peel and mince the garlic and shallot, wash and chop the basil leaves, and crumble the bread into a bowl after removing the crusts
Sauté the minced garlic and shallot in olive oil until golden, then add the ground beef and basil to cook for 10 minutes while stirring
Combine the cooked meat mixture with the crumbled bread and whole eggs in a bowl, mixing everything thoroughly to create the stuffing
Preheat oven to 200°C, fill the zucchini shells with stuffing, drizzle with oil, and bake for 20 minutes with their tops replaced
Meal summary
Prep time
30min
Cook time
35min
Servings
6
Per serving
1.61€
Weight per serving
325g
Nutritional values
401 Per serving
2408 Total