Zucchini stuffed with meat, easy step by step recipe

Meat-stuffed zucchini have become a trend in recent decades. In fact, zucchini has become fashionable thanks to various gastronomic styles. Its finish is similar to that of other vegetables, such as cucumber or pumpkin, but its composition is very healthy. Perhaps the strong point of this dish is that it guarantees an excellent flavor from just a few ingredients. Vegetables stuffed with meat and other ingredients seem like a legacy of Middle Eastern cuisine. The culinary procedures used for its preparation are very simple. Basically, the recipe consists of a stir-fry preparation and baking. The result is excellent and everything is done quite intuitively. Zucchini stuffed with meat is a proposal to dishes such as pasta. The willingness to use a food as healthy and nutritious as zucchini, is always an improvement in the nutritional aspect and also in the culinary. This is a balanced and very nutritional preparation, ideal to enjoy at home. Next, we show you how to make this proposal … Pay attention! Ingredients: 2 medium-sized zucchini 250 grams of minced meat 1 spring onion 1 red pepper 120 milliliters of bechamel sauce Salt Pepper Olive oil How to prepare zucchini stuffed with meat: Preheat the oven to 180 degrees centigrade. Wash and cut each zucchini in half lengthwise so that there are two servings with its meat. Stir the meat of each zucchini half with a teaspoon. Place the zucchini in a baking dish and drizzle with olive oil on all sides. Season with salt and pepper. Bake the zucchini skin at 180 degrees for 20 minutes. Cut the red pepper and chives into thin strips.Sauté the chives and red pepper in a frying pan with a little oil. Keep cooking for five minutes. Add the minced meat and the zucchini pulp to the pan. Keep cooking until everything is cooked. Bring the whole to the point of salt. Remove the meat from the heat and fill each zucchini with the meat sauce. Add the béchamel sauce over the zucchini filling. Gratin the zucchini on the baking sheet for five minutes. It is very important to drain the zucchini after baking and remove the liquid from the meat once cooked. Assembling this dish with its ingredients as dry as possible is essential to preserve the ideal texture.