Massimo Capra fills zucchini with a savoury beef mixture in this classic dish.
Beef Stuffed Zucchini With Aged Cheddar
8 medium zucchini
1 cup onion, minced
2 cloves garlic, minced
1 lb lean ground beef
1 bunch sorrel, chopped
1 cup breadcrumbs
1 egg
Salt & pepper to taste
1 cup tomatoes, diced
1 cup Cheddar cheese, diced
2 tbsp parsley, chopped
2 cups tomato sauce
1) Cut off the end of the zucchini and then cut them in half. Using an apple core remover, extract as much of the center of the zucchini as possible, set aside.
2) Place the ground beef in a bowl and add the bread crumb, tomatoes, parsley, the egg and the cheddar cheese.
3) Sautee the onions and the garlic in a little olive oil.
4) Chop the white part of the zucchini and add it to the onions, sauté until translucent.
5) Add the sorrel and cook for one minute, set aside to cool slightly.
6) Mix the stuffing well to incorporate the flavours. Then stuff each half of the zucchini.
7) Place the zucchini upright in a lightly oiled baking dish and bake in a preheated oven at 350F for about 35 to 40 minutes.
8) Serve hot on a bed of tomato sauce and sprinkle with Parmigiano Reggiano and good olive oil.
Serves 4.