My oven has gone a bit mad lately so everything I make comes out burnt. But I do not mind – since I was a little girl I love burnt food, which is a good excuse when I accidentally do it :)
When I was little, I loved my grandmother’s cookies and vanilla crescents. However, as grandmoms sometimes do, she would forget them in the oven. Once I discovered this little batch of burnt cookies, grandma had to make one burnt bach for me everytime she made cookies! My zucchini should not have turned out like this, but we didn’t mind – the taste was the same…
Of course I usually prepare zucchini when they’re in season, then I make them every two weeks for lunch or for dinner. Again I resorted to minced turkey instead of beef or pork (these in the photos are with beef) and so in this recipe there is nothing unhealthy – if you don’t think about where and how these zucchini grew in the middle of winter or spring and came to us in Croatia :)
- 3 medium zucchini
- 1 large onion
- 250 g of ground turkey
- 2 tomatoes or 8 cherry tomatoes, halved
- 1 oz of tomato puree
- (you can replace the fresh tomatos and puree with one can of chopped tomatos)
- 125 g mozzarella
- 20 g of butter
- olive oil
- salt, pepper, basil
- Wash the zucchini, cut lengthwise in half and with a small spoon scoop out the soft part (save it). Salt them and cut a small stripe on the back of every half so it can stand firmly.
- Finely chop the onion and fry in two tablespoons of olive oil. When slightly soft, add chopped fresh tomatoes (if you add the canned tomatoes, skip this, you will add them later).
- Cook for 2-3 minutes, then add the meat. Season with salt and pepper, stir and cook until the meat changes color - about 5 minutes.
- Then add the middle of the zucchini and tomato puree (or chopped canned tomatoes) and a teaspoon of dried or a few leaves of fresh basil.
- Simmer for 10 minutes and taste whether it's seasoned properly.
- Preheat the oven to 200 ° C, and line the pan or ovenproof dish with baking paper (instead you can coat it with oil). In each zucchini half put 2-3 spoons of stuffing and a few cubes of sliced mozzarella. At the top of each stuffed zucchini put 2-3 sheets of butter.
- Bake for 20-25 minutes, until the meat colors (but not black :)) and the zucchini are tender. Enjoy it!
- I also made these as party snacks - I just cut every half into small pieces and stuffed individually. Great as finger food when there isn't plenty of room at the table ;)