Summer brings an abundance of zucchini, a beloved vegetable in many Eastern European gardens. If you find yourself with more than you know what to do with, this recipe for Zucchini Baked with Minced Meat and Cheese is your perfect solution! It's a hearty, flavorful, and wonderfully simple dish that transforms humble zucchini into a star. Imagine tender rings of zucchini filled with savory minced meat, topped with juicy tomatoes and a golden, bubbly cheese crust. It's a comforting and satisfying meal that feels both rustic and elegant, perfect for a weeknight family dinner.
Zucchini baked with minced meat and cheese
Ingredients for Baked Zucchini with Minced Meat and Cheese
- 800 g zucchini
- 300 g minced meat
- 50 ml milk
- 30 g stale white bread
- 2 teaspoons chili adjika (a spicy paste from the Caucasus region)
- 1 tomato
- 40 g feta or brynza (a brined sheep's milk cheese popular in Eastern Europe)
- 40 g hard cheese
- paprika, vegetable oil, salt
How to Make Baked Zucchini with Minced Meat and Cheese
Cut thick slices from the widest part of the zucchini.
With a small knife, cut out the soft center with seeds from the zucchini.
Lean minced meat or chicken is best for the filling.
Prepare the zucchini. Cut thick slices from the widest part of the zucchini. The slice thickness should be about 2 centimeters or slightly thinner. Cut as many as you like. For one portion, I take a slice weighing 150-200 g.
Using a small knife, cut out the soft center with seeds from the zucchini slices. You can leave the skin on or peel it – it’s up to you.
Lean minced meat or chicken is best for the filling. If your minced meat is frozen, take it out of the freezer in advance and let it thaw for a few hours on the bottom shelf of the refrigerator.
Mash the bread into a paste and add it to the chilled minced meat.
Mix the minced meat well so that the ingredients are evenly combined.
Arrange the zucchini rings, drizzle with odorless vegetable oil, and sprinkle with salt.
Break stale white bread into pieces and pour cold milk over it. Mash the bread into a paste and add it to the chilled minced meat. Add two teaspoons of adjika (a spicy paste from the Caucasus region) or salt and pepper. I use homemade adjika, which is very salty, so no extra salt is needed. Add one teaspoon of ground sweet paprika.
Mix the minced meat thoroughly to combine all ingredients evenly.
Line a baking sheet with parchment paper. Arrange the zucchini rings on it, drizzle with odorless vegetable oil, and sprinkle with salt. Rub the salt and oil into the zucchini, turning them over to ensure they are evenly coated. Sprinkle ground sweet paprika on top.
Place a ball of minced meat into a zucchini ring and flatten it.
Divide the minced meat into 4 parts and form round balls. Place a meatball into a zucchini ring and flatten it. Prepare the rest of the zucchini in the same way.
Place a slice of tomato and a few cubes of feta on top of the meat patty.
Prepare the remaining zucchini in the same way.
Place the baking sheet with zucchini on the middle rack of the preheated oven.
Slice the tomato thinly. Cut the feta or brynza (a brined sheep’s milk cheese popular in Eastern Europe) into small cubes. Grate the hard cheese on a fine grater. Place a slice of tomato and a few cubes of feta on top of the meat patty. Sprinkle with grated cheese.
Assemble the remaining zucchini in the same manner.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the baking sheet with the zucchini on the middle rack of the preheated oven. Bake for 25 minutes. The cooking time may vary depending on the thickness of the portions and your oven’s characteristics. The finished meat patty should release clear juices and feel firm to the touch.
Remove from the baking sheet and transfer to a plate.
Use a wide spatula to lift a portion of the stuffed zucchini, remove it from the baking sheet, and transfer it to a plate. Remember that this zucchini ring has no bottom, just a ring around the patty!
And there you have it—a delicious and creative way to enjoy the summer zucchini harvest! These baked zucchini rings are best served hot, straight from the oven, perhaps with a dollop of sour cream or a fresh green salad on the side. They make a fantastic main course for a light dinner or a hearty lunch. Feel free to experiment with different types of minced meat or add your favorite herbs to the filling. Enjoy this taste of a classic Eastern European summer kitchen!
0 comments