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Ricotta & minced meat stuffed zucchini
Estelle Galeyn
INGREDIENTS
- Round zucchini
- Minced meat
- Ricotta cheese
- Cherry tomatoes
- Oregano
- Thyme
- Rosemary
- Shallot
- Chives
- Salt & pepper
- Olive oil
RECIPE
- Cut the top from the zucchini and empty it with a spoon. Cook the empty zucchini for 20 min at 180°C
- Cook the minced meat in a pan with a chopped shallot, oregano, rosemary and thyme. Season with salt and pepper
-
Mix the minced meat with some ricotta. Add chopped cherry tomatoes and chives. Season with salt and pepper
- Fill the zucchini and cook everything for 20 more minutes at 180°C
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