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Judy Taubert
Stuffed zucchini with minced meat and paprika
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Ingredients
Directions
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Spoon the flesh with a pointed spoon to 1 cm from the outside of the zucchini. Slice the flesh finely. Sprinkle the inside of the courgettes with salt.
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Heat the olive oil and fry the pulp, onion and garlic for about 2 minutes.
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Spoon the peppercorns with 1 tablespoon of Italian herbs, salt and freshly ground pepper and cook for about 2 minutes. Allow to cool slightly.
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Preheat the oven to 200 ° C. Scoop the pepper mixture through the minced meat and fill the courgette halves with it. Place the courgettes side by side in a roasting tray or low oven dish. Pour in the stock and cook in the oven for about 30 minutes.
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Meanwhile, cook the tomatoes with juice, the rest of the Italian herbs and chili powder gently for about 15 minutes. Puree the sauce.
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Prepare the couscous according to the instructions on the package. Serve the stuffed courgettes with the tomato sauce and the couscous. Garnish with some parsley.
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Nutrition
705Calories
Sodium0% DV0g
Fat42% DV27g
Protein76% DV38g
Carbs25% DV74g
Fiber0% DV0g
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