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Stuffed zucchini

Tomato garlic salad


Total: 40 min


20 min


20 min


1 serving
  • 30 g Ground lamb
  • 30 g Ground veal
  • 40 g Ground beef
  • 1 Zucchini
  • 2 Tomatoes
  • 1 Green onions
  • 3 strand Flat parsley
  • 3 strand Coriander leaves
  • 1 teaspoon Breadcrumbs
  • 1 balsamic vinegar
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 garlic clove


  • Preheat the oven to 350 °F.
  • Peel and finely chop the onion. Peel and press the garlic. Wash and snip the parsley and the coriander.
  • Brown the meat for 3 minutes in a very hot frying pan with a bit of olive oil. Add the onion, 1 of the garlic cloves and the herbs. Add salt and pepper. Fry for another 2 minutes. Separate the pieces of meat.
  • Cut the zucchini in half following the length. Spoon out the flesh.
  • Stuff the zucchini with meat, sprinkle with breadcrumbs and drizzle with some olive oil.
  • Put in an oiled dish and cook in the oven for 20 minutes.
  • Wash and dice up the tomatoes. Prepare the vinaigrette with some salt and pepper, one teaspoon of vinegar, one tablespoon of olive oil and the rest of the garlic. Mix.
  • Serve the stuffed zucchini with the tomato and garlic salad.

Recipe tips

  • Avoid including several fat foods in the same meal.