🍽️ Stuffed Zucchini Balls with Bulgur and Minced Meat

Name: Stuffed Zucchini Balls with Bulgur and Minced Meat
Total time: 30 min
Yield: 4 servings
Ingredients: 75 g bulgur; 200 ml vegetable broth; 4 round zucchinis (each approx. 300 g); 2 tomatoes; 1 shallot; 0.5 bunch fresh chopped herbs (e.g. rosemary and thyme); 50 g parmesan (30% fat in dry matter); 1 tbsp olive oil; 300 g beef mince; 50 g cream cheese (45% fat in dry matter); salt; pepper

348 kcal · 30 min · 4 servings

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Ingredients

75 g bulgur
200 ml vegetable broth
4 round zucchinis (each approx. 300 g)
2 tomatoes
1 shallot
0.5 bunch fresh chopped herbs (e.g. rosemary and thyme)
50 g parmesan (30% fat in dry matter)
1 tbsp olive oil
300 g beef mince
50 g cream cheese (45% fat in dry matter)
salt
pepper

Instructions

1. Put the bulgur into a bowl.
2. Pour the boiled broth over the bulgur.
3. Let the bulgur swell for about 20 minutes until all the liquid has been absorbed.
4. Wash the zucchini and cut off the top lid of each one.
5. Scoop out the flesh of the zucchini and chop it finely.
6. Pour hot water over the tomatoes and rinse them with cold water.
7. Remove the skin from the tomatoes.
8. Quarter the tomatoes and remove the core.
9. Dice the tomatoes finely.
10. Take half of the diced tomatoes and set them aside.
11. Take half of the scooped zucchini flesh and set it aside as well.
12. Peel the shallot and chop it finely.
13. Rinse the herbs and shake them dry.
14. Chop the herbs finely.
15. Grate the Parmesan.
16. Heat oil in a frying pan.
17. Fry the minced meat together with the shallot until crumbly.
18. Mix the swollen bulgur with the minced meat.
19. Add the remaining zucchini flesh and the remaining tomatoes to the minced meat.
20. Fold in the herbs.
21. Add the grated Parmesan.
22. Add the cream cheese.
23. Season the filling with salt and pepper.
24. Fill the hollowed-out zucchini with the mixture.
25. Place the zucchini lids back on.
26. Place the zucchini in an ovenproof dish.
27. Distribute the reserved tomatoes and zucchini flesh around the zucchini.
28. Salt and pepper the vegetables in the dish.
29. Preheat the oven to 160 °C (convection 140 °C; gas mark 2).
30. Bake the zucchini for about 20 to 25 minutes until golden brown.
31. Pour in some water if necessary if it gets too dry.

Nutrition per serving

kcal: 348
Protein: 24 g · Fett/Fat: 21 g · Carbs: 15 g