Italian stuffed zucchini

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Stuffed zucchini from the oven with an Italian mixture of minced meat, basil and mozzarella

Preparation

 Heat the oven to 200 degrees. Cut the zucchini in half lengthwise. Scrape some flesh from the center with a spoon. Place the courgettes in a baking dish or on a baking tray. Brush the tops of the courgettes with a little oil and sprinkle with a pinch of salt and pepper. Place the zucchini in the oven for 10 minutes.

 Chop the onion and garlic. Fry it in a pan. Add the minced meat and fry. Add the Italian herbs. Also fry the mushrooms. Cut the tomatoes into cubes and remove the watery part and add the diced tomatoes to the minced meat. Add the tomato sauce with a pinch of salt and pepper and some coarsely chopped basil leaves and let it simmer for 10 minutes.

 Remove the courgettes from the oven and fill them generously with the mincemeat mixture. Cut or tear the mozzarella into small pieces and divide over the stuffed courgettes. Bake the zucchini in the oven for another 15 minutes.

 Tip: replace the minced meat with vegetarian minced meat for a vegetarian version.

 Also try the Mexican stuffed zucchini .

Italian stuffed zucchini

Source: Leukerecepten by leukerecepten-nl.
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