Saturday, September 10, 2011

Stuffed zucchini (or courgette) with tomato sauce...

I don't know about other countries but in Poland we love our stuffed veges. it will normally be either stuffed peppers, tomatoes, mushrooms, zucchini, cabbage leaves etc. this time we tried zucchini - and it was great! You have to look for 'fat' ones so you can put as much stuffing inside as you can. The sauce is simple too - I used a big jar of ready made tomatoes pasta sauce but you can easily make your own - pureed tomatoes, salt, pepper, basil, some garlic and that's it!
Another thing - it was hard for me to give you exact quantities of the sauce needed here - the main thing is that it has to cover your stuffed veges.



How to make it...


Ingredients:
- 250 g minced beef
- 250 g minced pork
- 1/2 cup cooked rice
- 1 medium onion, diced
- 1 egg
- 1 cup of fresh breadcrumbs
- handful of chopped, fresh parsley
- 2 cloves of garlic, peeled and minced
- salt, pepper
- 4 zucchinis
- 500 ml tomato sauce

Prepare your veges - cut zucchini into pieces that will fit your oven dish and that there will be enough space to cover it with sauce (you can lay them down or stand them - like I did). With a slim end of a teaspoon (or another tool of your choice) drill out the very inner of the veges (seeds and a little bit of the pulp). Do not peal the zucchinis! Lay aside.



Mix your minced meats and season with salt and pepper. Add egg, rice, onion, fresh breadcrumbs, parsley and garlic. Mix (preferably with your hand - it's the best way to do it) until everything is well combined together. If you're not sure about seasoning you can always make a tiny meatball and fry it - then you'll know for sure if it needs more salt, garlic etc.



Using a teaspoon (or your fingers) stuff the zucchinis. Place stuffed veges in the ovenproof dish. Pour your tomato sauce on top, just enough to fill the 'gaps' between the zucchinis and cover them slightly. Cover your ovenproof dish with the lid or foil (if you don't do it the sauce will splatter all over you oven). Bake in the preheated to 200 C oven for minimum and hour (remember you had raw meat inside!). You have to adjust your baking time to your oven and the amount of the stuffed veges you have, my tip is that from the moment is tarts to cook/'bubble' you have to keep it in the oven for another 20-30 minutes minimum. Serve with rice, pasta or something you like.


Smacznego!

1 comment:

  1. Great Blog love how you fuse the Homeland food with fresh ideas :)
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    ReplyDelete

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