Corsican Style Stuffed Squash
Ingredients
- For the zucchini
- 7 Zucchini
- For the filling
- 400 grams Ground meat
- 3 eggs
- 70 grams breadcrumbs (plus more as needed)
- chopped parsley
- 80 grams grated Parmesan
- 3 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 20 grams Parmesan (to sprinkle)
- For the sauce
- 4 ripe Tomatoes
- 1 can Diced tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 3 sprigs thyme
- 1 tsp chopped Lemon verbena
- 1 bay leaf
- salt
- peppers
- 1 pinch sugar
- 200 milliliters Vegetable broth
- 3 Tbsps Tomato paste
Preparation steps
Preparation:
Preheat the oven to 170°C (approximately 350°F).
For the sauce, peel the onions and garlic and saute in oil until translucent. Stir in tomato paste and saute briefly. Add canned tomatoes and broth and bring to a boil.
Blanch the tomatoes in boiling salted water for 2-3 minutes.
Finish the sauce.
Peel the tomatoes, remove the stalk and dice finely. Add the herbs and fresh diced tomatoes to the sauce. Simmer covered for 10-15 minutes.
Preparing the zucchini.
Parboil the zucchini in boiling salted water for 3 minutes. Trim the top off each zucchini and scoop out the flesh. Chop the flesh finely and set aside.
Prepare the meat.
Combine the minced meat, eggs and parsley in a bowl.
Cook the zucchini flesh in oil until tender, about 5 minutes. Drain the resulting liquid and add along with the breadcrumbs, creme fraiche and the cheese to meat mixture.
Fill the zucchinis.
If the filling is still too wet mix in some more breadcrumbs.
Spoon the filling into the hollowed out zucchini and top with the lid.
Prepare to cook.
Spoon the tomato sauce into the bottom of a baking dish. Remove the herbs. Place the zucchini on the sauce and sprinkle with Parmesan cheese.
Bake for 30-40 minutes. Serve immediately.
