Wednesday, October 2, 2013

Fast stuffed zucchini (courgettes farcies rapides)

When you've got zucchini and you're fed up with traditional zucchini recipes, when you just want to empty your freezer and use your 10 kilograms of frozen italian sausages, when you're just tired and don't want to lose your time to cook because The Mentalist is close to begin ...

IT'S TIME FOR FAST STUFFED ZUCCHINI, BABY !!!

... Let me calm down, because of all this excitement ...

Here what you'll need, for 4 persons :
  • 4 zucchini
  • 1 kilogram or a little bit less of pork sausage or even beef ground, it works too !
  • 2 onions
  • 2 cloves of gralic
  • Olive oil
  • Herbs of Provence
  • 1/2 glass of water
  • And grated cheese. 

 Your oven must be preheated at 180°C (350°F / Th 6)


Step 1 :
Cut zucchini in length direction and very carefully, empty them. Be careful to not pierce them. Keep the  zucchini flesh.


Step 2 :
Let brown onions and garlic, on a low fire, with a pinch of salt.


Step 3 :
When it's done, add the half of zucchini flesh and let it cook until it becomes tender (you can add a lid).



Step 4 :
Let your meat brown and mix all the ingredients together. Add herbs of provence too.



Step 5 :
In a dish, arrange zucchini...


... and fill them with meat.


Step 6 :
Some grated chesse. As much as you want.


And in the oven for 50 minutes. After 30 minutes, pour water in the dish. It will help to cook.

Bon appétit ! 


Recapitulative for 4 persons :

4 zucchini
1 kilogram or a little bit less of pork sausage or even beef ground, it works too !
2 onions
2 cloves of gralic
Olive oil
Herbs of Provence
1/2 glass of water
And grated cheese.

Your oven must be preheated at 180°C (350°F / Th 6)

Cut zucchini in length direction and very carefully, empty them. Be careful to not pierce them. Keep the zucchini flesh.

Let brown onions and garlic, on a low fire, with a pinch of salt.

When it's done, add the half of zucchini flesh and let it cook until it becomes tender (you can add a lid).

Let your meat brown and mix all the ingredients together. Add herbs of provence too.

In a dish, arrange zucchini and fill them with meat.

Some grated chesse. As much as you want.

And in the oven for 50 minutes. After 30 minutes, pour water in the dish. 

6 comments:

  1. Dear Axelle, What a great idea to do with all the zucchini that grows around here. I hope it is OK if I share this recipe with our Farmer's Market group. I promise to give you credit! ;-)
    I think there are more people who read your blog than you think. It is hard to comment on every blog I read and I don't...just the really special ones like your blog and Quiet Life. love and prayers, jep

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    Replies
    1. Dear Jep, you can share any kind of recipe you want without any problem ! That's what's cooking for ! To share ! And I would be very happy to know some french recipes travel more than me :D
      ANd don't worry, dear Jep, no need to give me credit of this, I just hope they will like it .... Cross fingers, what a pressure !! :D
      Once again, thank you for your words which always touch me so much.
      Very friendly.

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  2. I think your concept of "fast" is very French: here, "fast" is 10-20 minutes, and anything that takes an hour or more is a VERY LONG dish to prepare :) But in France, this recipe is "fast," which shows how much time people (including YOU) spend in their kitchens to prepare food for their family. I want to tell you (again) how much I admire you and how much I believe that what you do, all your efforts and all this time you spend for your family is SOOOO important! You don't realize it, but here, children eat sandwiches and chips and cereals and premade food (frozen pizza, 3 minutes in the microwave) all day every day!! You should be so proud of yourself :)

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    Replies
    1. C'est vrai ? I have a lot of things to learn about Anglo-Saxons way of cooking, it's true. I use to read a lot of american blog where I see a lot of recipes. That's the reason why I thought cooking was a little bit more "répandu" than frenchmen use to think.
      But most of all, Dr, once again, thank you for your words, you can't imagine how much I was overwhelmed when I read your 3 comments. Thank you for supporting me and comforting me when I doubt. Big hug !! :)
      .... And I'm never proud of myself. That's my biggest problem, I think :)...

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  3. Dear Axelle-jep and Dr. CaSo said it all. I might add Like Mother Like Daughter to my essential blog reading. You make me want to cook! I'm arrogant about it because of you-in doing more research on Caneles, I realize how special they are. Who was I to think I could whip them up in mini muffin tins and serve them at a church fellowship meal!? See how easy you make what you make look (that last sentence is not the best grammar....)! You always show us how to make cooking for your family easy and fast and fun and delicious. Thank you. Regards-Jamie

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    Replies
    1. Dear Jamie, I'm really REALLY glad if I give you the will of cooking ! Really :D
      For Canelés, non, non, non, non, pleeeeeeease !! You're absolutely not arrogant, Jamie ! Please, believe me, I'm not a great cook. I'm just a family's mother and I love to try new recipes. When I succeed to make one, I share it. And when some recipes are not fabulous, I tell it too.
      Please, try those canelés without any fear. On the same time, this way, you'll tell me if it's possible to make them in muffins pan. :D
      We have to remember what uses to say Remi in "Ratatouille" :) ... Everybody can cook everything !
      That's the reason why, very soon, I'm going to post a question ... Just a simple question and I hope you'll give me an answer too !
      Thank you too, Jamie for all you say. This is quite magical to have internet friends ;D

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