Stuffed zucchini with minced meat, carrots and vegetables

4 persons | 75 minutes

No one will be able to resist these simple, but tasty and juicy. The zucchini pieces are filled with a mixture of minced pork, carrots and onions and stewed in a tomato and sour sauce. The recipe is good and at the same time very easy to prepare.

Rating: Ø 5 ( 4 votes )
Stuffed zucchini with minced meat
Stuffed zucchini with minced meat

4 persons | 75 minutes

No one will be able to resist these simple, but tasty and juicy. The zucchini pieces are filled with a mixture of minced pork, carrots and onions and stewed in a tomato and sour sauce. The recipe is good and at the same time very easy to prepare.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 2-3 carrots
  • 2-3 onions
  • 4 tbsp vegetable oil
  • 2 zucchini
  • 350-400 g minced pork
  • Salt, to taste
  • Black pepper, to taste
  • 400-500 ml water
  • 1-2 tbsp sour cream
  • 1 tbsp tomato paste

Instructions

  1. Peel the carrots and onion.
  2. Roughly grate a carrot.
  3. Chop an onion with a knife.
  4. Heat 2 tablespoons of the oil in a pan.
  5. Fry the vegetables in it for 4-6 minutes.
  6. Then Leave to cool.
  7. Cut the zucchini into slices about 3 cm thick.
  8. Hole out the zucchini slices.
  9. Cut about a quarter of the hollowed-out flesh into small pieces.
  10. Mix the minced meat well with the sautéed vegetables, zucchini flesh, salt and pepper.
  11. Zucchini slices Fill with the meat mixture and place in a saucepan.
  12. Pour in some water.
  13. Let the filled zucchini simmer over a medium heat for 5 to 10 minutes.
  14. In the meantime, cut the remaining carrots and onions into small pieces.
  15. Then 4-6 Fry minutes in the remaining oil.
  16. Add the sour cream and tomato paste.
  17. Stir everything together, then add water a minute or two later.
  18. Bring the liquid to a boil.
  19. Pour the resulting sauce over the zucchini in the pot.
  20. Stuffed zucchini With Cover with a lid and let simmer for 35-40 minutes.
  21. The sauce should almost completely cover the courgettes.
  22. Add a little more water if necessary.
  23. Garnish the stuffed courgettes with parsley and serve warm.

Utensils

  • Cutting board
  • Knife
  • Frying pan
  • Grater
  • Casserole
  • Spoon