Beef stuffed zucchinies. Great traditional recipe
Peel the zucchinis and cut them into halves.
Take a spoon and scrape the inside flesh as much as you can.
In a bowl add the mince, onion, garlic, halve of the carrot , halve of the parsley, tomato paste and halve of the can of tomatoes add salt and pepper and mix all together.
In a pot place the test of the tined tomatoes .
Fill each hole in the zucchini with mince mixture and place them neatly in the pot.
When all zucchinis have been filled add the carrots, parsley and the stock and cook on slow heat for about 30 min.
Serve with a dollop of sour cream and some bread .
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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