- 4 round zucchinis
- 300 gram ground beef
- 1 shallot
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 tablespoon ground paprika
- pepper and salt to taste
- olive oil
- small handful of grated cheese
- 4 large slices of smoked bacon
Kitchen equipment needed
- cutting board & chef’s knife
- optional: large pan + colander + lid
- medium-sized skillet
- wooden spoon
- oven dish or oven tray lined with parchment paper
Preparation — 15 minutes
Cut a cap off the zucchini and use a spoon to remove the inside of the zucchini.
You can cook the zucchinis for about 5 minutes in boiling water, or steam them. You can steam them by placing a colander on a pan with a layer of water. Place the zucchinis with the hollowed-out side down and steam for about 5 minutes.
If you don’t pre-cook the zucchinis, they’ll need more time in the oven until they are cooked. Meanwhile, peel and finely chop the shallot and garlic cloves.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the beef stuffed zucchini with cheese and bacon — 30 minutes
Heat olive oil in a skillet and sauté the onion and garlic. Add ground beef after a few minutes and cook a few minutes more. Add the curry and paprika powder and sauté briefly and then season with salt and pepper.
Season the inside of the zucchinis with salt and pepper and divide the minced meat filling over the zucchinis. Top it off with grated cheese and drizzle the outside with a little olive oil.
Place a slice of bacon around each stuffed zucchini. Bake the stuffed zucchini in the oven for about 10 minutes. The exact time depends on the oven you are using and whether the zucchini are pre-cooked.
The zucchinis are ready when the cheese is completely melted, the zucchinis are soft and the bacon is crispy. Serve with rice, potatoes or pasta, enjoy!