Baked Stuffed Zucchini By Angie's Recipe

Rinse and dry the 4 pounds zucchini, then trim the ends. Cut each zucchini in half lengthwise, creating four boats. Use a teaspoon to scoop out the pulp, then chop it finely. Peel and dice the 1 onion.

Sprinkle the hollowed zucchini halves with salt. Preheat your oven to 200°C/400°F. In a mixing bowl, combine the chopped zucchini pulp, diced onion, 250 grams ground meat, 1 egg, and 1 cup bread crumbs. Season the mixture with salt and pepper. Spoon this filling into each zucchini shell, mounding it slightly.

Place the filled zucchini halves into a baking pan. Cut the 2 skinned tomatoes into small dices and scatter them in between the zucchini. Pour in the 200 ml vegetable stock around the zucchini.