Photograph of the finished Courgettes farcies

France · Bí ngòi nhồi thịt nướng lò

Courgettes farcies

1 hr 20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 1.8 kg
  • Photograph of Pork Pork 880 g
  • Photograph of Shallots Shallots 2
  • Photograph of Arborio rice Arborio rice 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parmigiano cheese Parmigiano cheese 200 g
  • Photograph of Parsley Parsley 100 g
  • Photograph of Tomato Tomato 8
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Cut the zucchini lengthwise, then hollow out the insides and keep the hollowed-out pulp.
  2. 2 Chop the pumpkin pulp, stir-fry until the water evaporates, and mix it into the meat filling.
  3. 3 Reusing the pumpkin pulp in the filling helps to preserve the sweetness and prevents the filling from becoming too dense.
  4. 4 Mix the minced meat with the sautéed zucchini pulp, rice, eggs, red onion, and parmigiano acid.
  5. 5 Stuff the filling into half of the pumpkin and arrange them on a tray lined with chopped tomatoes and olive oil.
  6. 6 Bake at 180 degrees for 45 minutes, then sprinkle with parsley and parsley, and bake for another 5 minutes.

With an appliance

  • Air fryer 1 hr

    Steam in a 175-degree oven for 30 minutes; the filling will set faster, so cover with aluminum foil for the first 15 minutes.

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