How are the zucchini stuffed with meat without bechamel? Well, like those who carry this sauce but previously preparing a delicious onion, garlic, tomato, pepper and carrot, and at the end a handful of grated cheese or in lochas so that it melt in the oven and are great. If you want to know all the steps do not miss this recipe for zucchini stuffed with minced meat without bechamel so easy and tasty recipes.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make zucchini stuffed with meat without bechamel: |
| 2 zucchini 1 onion 1 clove of garlic 1 tomato 1 pepper red 1 carrot 1 small glass of white wine or for cook 250 grams of minced meat (of any type) 1 handful of grated cheese or in slices 1 pinch of salt 1 pinch of ground black pepper 3 tablespoons of extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make zucchini stuffed with meat without bechamel:
1. Lave the zucchini well and cut them in half longitudinally. Place them on a tray or plate, join a little oil on top and sprinkle a pinch of salt.
2. Kitchen baked zucchini or microwave: to make the oven zucchini, prealize it at 200 ºC and put it for about 10-15 minutes, or until they have cooked well. Instead, to make them to the microwave, put it at maximum power (mine reaches 750 w) and put them for 8-10 minutes.
Trick: How do you see, it is faster to make them to the microwave than in the oven.
3. While they are made, prepare the filling: first splashing the minced meat, which can be veal, pork, chicken or even mixed, in a non-stick pan with olive oil. Once you are very fried, reserve it on a separate plate.
4. Pica the onion, garlic, carrot and pepper and begins to poach these vegetables in the same pan over low heat, so we will break down the juices that the meat and the easy stuffed zucchini have left will be much more tasty.
5. After about 15 minutes and when the baked zucchini are already cooked, remove the pulp (careful not to break the skin to fill them later) and hide it well mince the pan with the stir-fry. Remove and keep cooking.
6. Likewise, itch the tomato and add it to the sauce along with fried minced meat and white wine. Remove everything well and let the filling be cooked until the liquid has almost completely evaporated.
Trick: If you see that the tomato is very acidic, you can add a pinch of sugar to the sauce to reduce this flavor.
7. rectify salt and pepper and prepare the zucchini stuffed with minced meat and vegetables. With a soup spoon, you see them filling them carefully so that the filling, which has to be well drained, is not protruding by the edges. Then sprinkle a little grated cheese to taste or place slices of cheese above as I have done.
8. Bake the zucchini stuffed with meat without bechamel a few minutes, just so that the cheese we have put, and you can eat them when you want! Ideally, serve a baked zucchini (two halves) per person.
