Ingredients
Ground meat500 grams- Onion, chopped4 pieces
- Garlic cloves, crushed4 cloves
Vegetable Oil2 tablespoons- Salt and spices0
- Chicken broth cube1 cube
- Celery, cut into small cubes2 stalks
- Bell pepper, cut into small cubes1 piece
- Tomatoes, cut into small cubes4 pieces
Water1 cup- Cilantro, chopped1 bunch
- Green chili, to taste2 pieces
Zucchini1 kilogram- Pine nuts0
Steps
- 1
Place the meat in a frying pan over heat and stir, add half the amount of onion, half the amount of garlic, salt, and spices, and stir.
10 minRequired Tools:
Frying Pan - 2
Add the celery and chopped bell pepper, then cover the pot until it completely dries out from the liquids, and finally add the chopped cilantro; this is how the filling becomes ready.
10 minRequired Tools:
Pot - 3
In a pot over heat, add two tablespoons of oil, then sauté the remaining onion, garlic, and green chili, add the tomatoes, salt, spices, broth cube, and water, then cover the pot for about ten minutes.
10 minRequired Tools:Pot - 4
Place the mixture in the blender and blend until it becomes a red sauce.
5 minRequired Tools:
Blender - 5
Wash the zucchini, remove the ends, then hollow them out, stuff them with the filling, and arrange the stuffed zucchini in a Pyrex dish, pour the tomato mixture over the zucchini.
10 minRequired Tools:🍳Pyrex dish - 6
Finally, add the pine nuts.
5 min - 7
Place the dish in the oven for 40 minutes.
40 min
Nutrition Facts
Ground meatper 100gVegetable Oilper 100gWaterper 100gZucchiniper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.