During our summer holiday we came home for a couple of days. Knowing that we'd soon be off again, I didn't want to buy a lot of food and so I used what ever I found in the kitchen. We'd just bought 15 kg of organic Charolais meat from our local farm Bosgård, so I was happy to use some of the ground beef for this dish as well.
Filled zucchinis is such an easy dish to make and you can use almost anything for the filling - mushrooms, veggies, meat, cheese.. whatever you have available. This is kind of our pizza. In Italy, pizza has traditionally been the dish where you'd throw all the remaining food.
You can add 1-2 bell peppers or big onions to the recipe if you like. There's always a little bit of filling left over so you could make a couple of filled bell peppers on the side. The filling's also good with salad, with bread or you can just eat it as it is :)
Yield: for 4 people:
Cut the zucchinis in half and scoop out the pulp. Mash the pulp and put it into a bowl.
Fry the ground beef in a frying pan (use some butter or good quality oil) until it's done. Add chopped onion and finely chopped garlic and fry a little bit more. Add zucchini pulp. Then add finely chopped chili and corn. Fry some more :)
When the filling is nicely done and you like the texture, add in the fresh cheese. Mix well, until the filling is even, check the taste and season with e.g. herbal salt and black pepper. Fresh herbs are also lovely with this!
Put the zucchini halves into a oven-proof dish and fill them with the filling. Grate some parmesan on top and bake in a 200°C (392°F) oven for about 20 mins. The zucchinis should be al dente, not too soft.
Garnish with fresh parsley before serving.
2 zucchinis (organic zucchinis are often smaller so you can use 3 or 4)
400 g Charolais ground beef
2 pre-cooked corncobs
2 garlic cloves
0,5 red chili, remove seeds
250 g (1 pkt) Koskenlaskija onion and chive fresh cheese
Herbamare herbal salt (or your favourite herbs + salt)