Stuffed Zucchini

Name: Stuffed Zucchini
Total time: 5400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 1/2 lbs zucchini (about 2 kg); 2 1/4 lbs ground beef (about 1 kg); 1 onion; 1 bell pepper; 2 cloves garlic; 1 cup tomato sauce (about 250 ml); Grated cheese; 1 egg; Salt, pepper, seasoning, paprika, to taste

Daniel Gallo @DanielGallo

This is for my daughter Carolina Gallo, who moved out on her own at 24. I wanted to give her a relatively easy dish that's also great for inviting friends over and impressing them. There's nothing better than having loved ones over, seeing them enjoy the meal in silence, and getting a thumbs up of satisfaction. Ready to start?

Daniel Gallo @DanielGallo

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Ingredients

1 hour 30 minutes

Serves 4 servings

4 1/2 lbszucchini (about 2 kg)
2 1/4 lbsground beef (about 1 kg)
1onion
1bell pepper
2 clovesgarlic
1 cuptomato sauce (about 250 ml)
Grated cheese
1egg
Salt, pepper, seasoning, paprika, to taste

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Steps

1 hour 30 minutes

1

In a large pot of boiling water with a pinch of coarse salt, add the washed zucchini.
2

Finely chop the onion, bell pepper, and garlic cloves with a knife (I prefer chopping by hand).
3

Sauté the onion, bell pepper, and garlic.
4

Add the ground beef and stir with a wooden spoon to break up the meat. Season with salt and your preferred spices. Here's the secret: you can add a raw egg, bread soaked in milk, grated cheese, and the scooped-out zucchini flesh to create a smooth filling mixture.
5

Once the zucchini have cooled, scoop them out and place them on a greased baking sheet. Process the filling and add it to the mixture.
6

For the béchamel sauce: Melt 3 1/2 tablespoons butter (about 50 grams) over low heat, add 2/3 cup flour (about 100 grams), and stir until it forms a sandy texture. Gradually add warm milk, whisking vigorously until you get a nearly liquid sauce. You can also use a store-bought béchamel if you prefer.
7

Add some of the béchamel sauce to the filling, stuff the zucchini, top with more béchamel, a little tomato sauce, grated cheese, and bake for 10 minutes until golden and bubbly. Done!