Stuffed Zucchini with Minced Meat

For the stuffed zucchini with mince, first peel the shallots, garlic and cut into fine cubes. Rinse the zucchini, cut in half lengthwise and scrape out the seeds with a spoon. Cut bread rolls into 1 cm cubes.

Heat milk over the buns and soak well.

Heat 4 tablespoons of olive oil. Add shallots and garlic and sweat for 1-2 minutes. Deglaze with white wine and simmer gently over medium heat for 3 minutes.

Put the mince in a suitable bowl. Add breadcrumbs and eggs and mix. Add shallots and garlic and plucked thyme leaves. Mix well and season with salt and pepper.

Coat an ovenproof dish with the remaining olive oil.

Cut the young garlic into 1/2 cm thick slices. Place the slices in the mold and place the halved zucchini on top.

Put the mixture with mince in a piping bag and fill the zucchini with it.

Sprinkle the parmesan over the mixture and drizzle with the lemon olive oil. Bake the stuffed zucchini with minced meat in the heated oven on the 2nd rack from the bottom at 180 °C for 25-30 minutes (convection oven 160 °C 20-25 minutes).

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