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Zucchini Parmigiana

Replace the pork and beef mince with pork and veal mince for a lighter version.

Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 60 minutes
Energy: 390 kcal / serving

Instructions

  • 1.   Blanch the tomatoes for 30 seconds, then peel them. Remove the seeds and cut them into pieces. Wash the bell pepper, cut it into cubes. Slice an onion, sauté it in oil. Add the tomatoes and bell pepper. Pour in a little water, season with salt and pepper, and simmer over low heat for 10 minutes. Blend to obtain a sauce.
  • 2.   Preheat the oven to 180 °C (350 °F). Cut the tops off the zucchini and hollow them out. Season the inside of the zucchini with salt and pepper.
  • 3.   In a bowl, mix the pork and beef mince, diced mozzarella, chopped basil (reserving a few leaves for garnish), crushed garlic, and the remaining sliced onion. Season with salt and pepper.
  • 4.   Stuff each zucchini with the mixture, then arrange them in an ovenproof dish. Cover with the tops. Bake for 45 minutes.
  • 5.   Pour the sauce over the zucchini, sprinkle with grated Parmesan and chopped basil before serving.
  • 6.   Serve with rice.

Ingredients for servings

  • 4 round zucchinis
  • 2 tomatoes
  • 1 bell pepper
  • 400 g of mince pork and beef
  • 1 mozzarella ball
  • 2 onions
  • 1 garlic clove
  • ½ bunch of fresh basil
  • 1 tablespoon of olive oil
  • 1 tablespoon of grated parmesan
  • 250 g of brown rice
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    390 kcal
    20 %
  • Fat
    11,94 g
    17 %
  • of which saturated
    5,08 g
    25 %
  • Carbohydrates
    53,71 g
    21 %
  • of which sugar
    8,04 g
    9 %
  • Protein
    12,89 g
    26 %
  • Fibers
    7,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.