How To make Stuffed Zucchini Andalouse (Zucchini Ham Beef)
How To make Stuffed Zucchini Andalouse (Zucchini Ham Beef)
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6 Zucchini, small 2 tb Onion chopped 3 tb Mushrooms chopped 3 tb Green Pepper chopped 1/3 c Tomato chopped 1/4 c Ham cooked chopped 1/2 ts Garlic minced 1/2 c Beef cooked chopped 1 1/3 c Bread crumbs soft Lightly piled 1/2 Clove Garlic chopped 2 tb Broth if needed 1/8 ts Salt 1/8 ts Black pepper Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp. Combine pulp with remaining ingredients; pile this into zucchini and bake in moderate oven (350 degF) 30 mins.
How To make Stuffed Zucchini Andalouse (Zucchini Ham Beef)'s Videos
Delicious (Belgian) fish stew || Dominique's kitchen
A delicious Belgian fish stew recipe which is really worth trying.
Ingredients 4 pieces of salmon 4 pieces of cod 2 sole fillets 5-6 scallops 4 prawns (scampi) 400 ml fish stock 40g of butter 40g of flour 100 ml of white wine 250 ml of cream some milk when sauce is too thick 125 g of mushrooms some shredded cheese pepper and salt to taste
How to prepare this : see link
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Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.
Ingredients for 4 persons: 4 zucchinis 1/2 kg / 1 pound of ground beef 2 small or 1 large onion 4 cloves of garlic, minced 1 tsp of dry basilic 2 tsp ground cumin 10cherry tomatoes, chopped up finely 2 eggs 3 tbsp breadcrumbs 200 gr. / 7 oz yellow cheddar, shredded 150 gr. / 5 oz. parmesan cheese, shredded salt & pepper
For the tomato sauce: 1 can / 14,5 oz. whole peeled tomatoes 1-2 tbsp balsamic vinegar 2 cloves of garlic, minced salt & pepper a pinch of sugar
- Half each zucchini and scoop out the flesh of each one. - Chop up the flesh into smaller bits. - Fry minced beef in neutral oil at medium to high heat until most water has evaporated. - Add chopped onions and fry until transluscent. - Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate. - Add spices and garlic to the pan and season to your liking. - Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so). - In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit. - Add grated cheddar and parmesan cheese and eggs to the filling. Mix well. - Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top. - Fill each boat with the filling and top with more cheese for garnish. - Cook in the oven 40 minutes at 200 deg. C / 390 deg. F - Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!
Enjoy :-)
Music: Lucid Dreamer by Spazz Cardigan YouTube Royalty Free Music