Stuffed Zucchini Bites
An unconventional casserole that's chock full of zucchini, beef, and cheese and topped with a creamy sauce.
Equipment
- Casserole Dish
- Shot glass
Ingredients
- 6 small zucchinis
- 20 oz ground beef
- 4 tbsp parmesan
- 1 tbsp parsley
- 1 slice white bread, torn into pieces
- salt, pepper & nutmeg to taste
- 1 egg
- 5 tbsp butter
- 1 onion, diced
- 3 tbsp flour
- 16 fl oz milk
- salt & pepper to taste
- 4 tbsp parmesan to garnish
- 4 tbsp bread crumbs to garnish (optional)
Instructions
- Preheat the oven to 350°F. Cut each zucchini into 4 or 5 pieces depending on their size and hollow them out (we used a shot glass, but feel free to use a knife or cookie cutter).
- Cut the scooped out zucchini pieces and mix them with the ground beef, parmesan, parsley, bread pieces, and egg. Season with salt, pepper, and nutmeg.
- Fill the hollow zucchini pieces with the ground beef filling and place them vertically in a casserole dish (ø 9-inch).
- Melt the butter in a pot and cook the chopped onion in it. Stir in the flour and milk, bring to a boil, season with salt and pepper, and then puree the sauce.
- Pour the sauce over the stuffed zucchini pieces and sprinkle parmesan and bread crumbs on top. Cook until golden brown, about 35 minutes.
