Beef stuffed zucchinies. Great traditional recipe


  • About 10 medium zucchinis

  • 500g of beef mince

  • 1 finely chopped onion

  • 1 sliced carrot

  • 1 clove of garlic crushed

  • ¼ cup of parsley chopped

  • ½ teaspoon of tomato paste

  • 1 tin of tomatoes

  • Salt and pepper

  • 4 cups of vegetable stock

  • Sour cream to serve


  • 1.

    Peel the zucchinis and cut them into halves.

  • 2.

    Take a spoon and scrape the inside flesh as much as you can.

  • 3.

    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.

  • 4.

    In a pot place the test of the tined tomatoes .

  • 5.

    Fill each hole in the zucchini with mince mixture and place them neatly in the pot.

  • 6.

    When all zucchinis have been filled add the carrots, parsley and the stock and cook on slow heat for about 30 min.

  • 7.

    Serve with a dollop of sour cream and some bread .

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 222kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 14g
  • Carbohydrate 12g
  • Sugar 8g
  • Sodium 1111mg

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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