Stuffed zucchini with turkey and mushroom ragout, thyme and parmesan

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into pieces (approx. 2 x 2 cm). Heat 1 tablespoon of oil in a frying pan, fry the meat for about 5 minutes while turning it, season with salt and pepper, remove

2. 2

   Peel and finely chop the onion. Clean, clean and slice the mushrooms. Peppers clean, wash, cut into small pieces. Heat 1 tbsp. oil in a frying pan. Sauté onions, peppers and mushrooms for 2-3 minutes. Add 100 ml bouillon and cream, bring to the boil

3. 3

   Mix starch with 2 tablespoons of water, stir into the boiling liquid. Simmer for about 5 minutes while stirring, add meat, season with salt and pepper. Wash thyme, dab dry, remove leaves. Chop half of the leaves finely, add to the ragout

4. 4

   Wash and clean the zucchini, cut in half lengthwise. Remove the seeds and some of the flesh with a spoon. Heat oil in a roasting pan, fry the zucchini for 3-4 minutes, season with salt and pepper and remove. Fill the ragout into the zucchini, place in the roaster

5. 5

   Grate the parmesan, spread over the zucchini. Spread the seeds and flesh of the zucchini around the stuffed zucchini. Pour on the remaining stock. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take out the zucchini, sprinkle with thyme

Nutrition Facts

KCAL
250 kcal

CARBS
5 g

FATS
17 g

PROTEINS
19 g