Stuffed Zucchini and Tomatoes

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Stuffed Zucchini and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
2
yellow Zucchini (each about 250 grams or 8 ounces)
4
yellow Tomatoes (each about 120 grams or 4 ounces)
For the filling
1 tablespoon
100 grams
finely chopped Onion
30 grams
diced Celery
½
finely chopped Garlic clove
150 grams
500 grams
freshly ground Pepper
2
1 tablespoon
chopped Fresh herbs (such as basil and thyme)
20 grams
grated Parmesan
20 grams
crumbled White bread
50 grams
For the sauce
120 grams
600 grams
1
small red Pepperoncini
50 grams
2 tablespoons
40 grams
black Olives
freshly ground Pepper

Preparation steps

1.

Rinse the zucchini and tomatoes. Cut the zucchini lengthwise and scoop out the flesh with a melon baller or a teaspoon. Cut a thin slice from the top of the tomatoes and remove the seeds. Cut the zucchini flesh into small dice. Heat the oil in a pan. Sauté the onion, celery and garlic until translucent. Finely dice the Roquefort cheese. Mix the ground beef with cheese, onions, garlic, celery, zucchini cubes, eggs, herbs and spices in a bowl. Spoon the filling into the zucchini halves and tomatoes. Mix the crumbled white bread with the grated Parmesan and sprinkle over the stuffed vegetables.

2.

For the sauce, cut the peppers in half, remove the stems, seeds, ribs and cut the flesh into small cubes. Blanch the tomatoes briefly and rinse with cold water. Peel, quarter and seed. Strain the seeds in a sieve to collect the juices. Cut the flesh and tomato tops into small cubes. Stem and cut the pepperoncini into rings, removing the seeds. Cut the scallions into thin rings. Heat the olive oil in a pan and sauté scallions and peppers briefly. Add tomatoes and tomato juice, pepperoncini and olives and cook until heated through. Season to taste.

3.

Pour the sauce into a baking dish large enough for the stuffed vegetables. Place the stuffed zucchini on top.  Bake in preheated 200°C (approximately 400°F) oven for about 20 minutes. Add the stuffed tomatoes and bake for 10 minutes longer.

4.

Serve with the sauce.