Stuffed Zucchini

Ingredients

• Zucchini1 count (200 g)
• Ground Beef80 g
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Carrot1/2 medium (30 g)
• Red Pepper1/4 count (30 g)
• Oil1/2 tablespoon (5 ml)
• Edam Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   Wash the pumpkin and cut off the upper end. Next, place it in a pot with boiling water. Cook for 10 minutes.

2. 2

   Step 2

   After 10 minutes, cut in two and remove the filling with a spoon. Set both parts aside.

3. 3

   Step 3

   At the same time, heat a pan over medium-high heat and add the oil. Stir-fry the onion and garlic for 5 to 7 minutes.

4. 4

   Step 4

   Once done, add the ground beef, bell pepper and finely grated carrot. Cook for 10 minutes over medium-low heat.

5. 5

   Step 5

   Add the zucchini filling, mix and cook for 3 more minutes.

6. 6

   Step 6

   Stuff the zucchini, top with edam cheese and bake for 15 minutes at 356 °F (180 °C).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stuffed Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.