Stuffed eggplant and zucchini

Étapes5

1. 1

   Étape 1. Prepare the vegetables

   Cut the eggplant and zucchini in half lengthwise. Scoop out the flesh carefully, leaving a boat shape for stuffing. Chop the scooped flesh and set aside.

   auberginecourgette
2. 2

   Étape 2. Cook the filling

   10 min

   Heat olive oil in a large pan. Add chopped onion and garlic, sauté until softened. Add the minced meat and cook until browned. Add the chopped mushrooms and the reserved eggplant and zucchini flesh. Cook until the vegetables are tender and the mixture is well combined. Season with salt and pepper.

   Make sure the meat is well browned for the best flavor

   bœuf hachéchampignonoignonailhuile d'oliveselpoivre noir
3. 3

   Étape 3. Stuff the vegetables

   Fill each eggplant and zucchini boat with the meat and mushroom mixture. Top generously with grated cheese.

   auberginecourgettecheddar
4. 4

   Étape 4. Bake until golden

   40 min

   Place the stuffed vegetables in a baking dish. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, until the vegetables are tender and the cheese is golden and bubbly.

   Cover with foil for the first 20 minutes if the cheese browns too quickly
5. 5

   Étape 5. Garnish and serve

   Remove from the oven and let cool for a few minutes. Sprinkle with fresh chopped parsley and serve warm with rice or bread.

   persil