Ingredients
- 8 White onion
- 4 Round Zucchini
- 4 Mini peppers of different colors
- For the vegetarian stuffing
- 1 Long zucchini (small)
- 4 New onion
- 1/2 boot Parsley
- 1 clove of garlic
- 2 Tbsp Grated Parmesan
- 50 g Ricotta
- 1 Egg
- 1 Tbsp Toasted pine nut
- Olive oil
- Salt and pepper
- For the meat stuffing
- 300 g Chopped lamb breast
- 1 Carrot
- 1 Onion
- 2 Tbsp Chopped cilantro
- 1 clove of garlic
- 1 Chilli (small)
- 1 tsp ground cumin
- 4 Tbsp. Olive oil
Preparation Method
1. Remove the first skins from the onions. Cut them to three/quarters. Immerse them for a few minutes in boiling salted water. Run them under cold water. Dig them with a grapefruit spoon.
2. Rinse the round zucchini. Dry them. Cut the top to create a lid. Avoid them. Reserve the flesh for stuffing. Immerse them for 2 to 3 minutes in boiling salted water. Cool them in ice-cold water. Drain them on paper towels.
3. Rinse the peppers. Dry them. Cut out a lid at the top. Remove the seeds with a small spoon.
4. Prepare the vegetarian stuffing: chop the new onions. Cut the long zucchini in half. Remove the seeds. Recover the flesh. Mix it with the round zucchini and chopped onions. Heat 2 Tbsp. of olive oil in a skillet. Sauté the chopped meat over high heat. Set aside in a container. Let cool. Add the chopped pine nuts, parmesan chopped parsley, and pressed garlic clove. Mix with the ricotta. Stir in the beaten egg. Season with salt and pepper.
5. Prepare the stuffing with meat: peel the carrot, cut it into cubes. Peel the onion and garlic, chop them together with the chili pepper. Sauté the minced meat for 5 minutes over high heat in 2 tablespoons of olive oil. Add the vegetables. Simmer for 10 minutes, stirring regularly. Season with salt and pepper. Season with cumin. Sprinkle with chopped cilantro. Let cool.
6. Preheat the oven to 210°C (th.7).
7. Fill the zucchini, peppers, and onions alternately with the stuffing. Cover them with their lids.
8. Place the stuffing in a lightly oiled buttered baking dish. Pour a little water or vegetable broth into the dish.
9. Bake and cook for 20 to 30 minutes, regularly watering the vegetables to prevent them from drying out.
