Provençal Stuffed Zucchini

Ingredients

• 2 pièce Zucchini (firm, in season)
• 200 g Ground beef (low in fat)
• 2 pièce Tomatoes (cut into large dice)
• 1 pièce Yellow bell pepper (cut into quarters)
• 2 pièce Shallots (peeled and coarsely chopped)
• 2 gousse Garlic cloves (minced)
• 1 pièce Egg (to bind the filling)
• 1 c. à soupe Breadcrumbs (stale bread type)
• 2-3 c. à soupe Cooked rice (precooked white rice)
• 4 c. à soupe Extra‑virgin olive oil (for the filling and the dish)
• 1 c. à café Provençal herbs (dried herb blend)
• 1 c. à soupe Fresh chopped cilantro (or parsley, chives)
• 50 g Grated cheese (Emmental or Comté) (for the bed and the gratin)
• 2 c. à soupe Smoked bacon lardons (bacon) (secret ingredient, adds smoky flavor)
• 1 pincée Fleur de sel (to taste)
• 1 pincée Freshly ground pepper (to taste)

Instructions

1. Prepare the vegetables

   Wash the zucchini, tomatoes, bell pepper, shallots and garlic. Dry with a clean kitchen towel.

   Time: PT15M

2. Hollow out the zucchini

   Cut each zucchini lengthwise in half, then, using a spoon, scoop out the flesh leaving about 5 mm of wall to form a “boat”. Reserve the flesh for the filling if desired.

   Time: PT5M

3. Cut the aromatics

   Cut the tomatoes into large dice, the bell pepper into quarters, coarsely chop the shallots and garlic.

   Time: PT10M

4. Prepare the filling

   In a bowl, combine the ground meat, egg, breadcrumbs, cooked rice, chopped shallots and garlic, cilantro, Provençal herbs, salt, pepper and 1 tbsp olive oil. Knead until a homogeneous consistency is reached.

   Time: PT10M

5. Prepare the cooking bed

   Pour 1 tbsp olive oil into the bottom of the baking dish. Arrange the tomatoes, bell pepper, remaining shallots, garlic cloves, breadcrumbs, rice, smoked bacon lardons, a pinch of fleur de sel, pepper and Provençal herbs. Toss lightly to distribute flavors.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 180 °C (thermostat 6).

   Time: PT10M

   Temperature: 180°C

7. Assemble the dish

   Place the hollowed zucchini on the vegetable bed, sprinkle the bottom of each zucchini with grated cheese, then generously fill with the filling. Finish with a layer of grated cheese on top.

   Time: PT5M

8. Bake

   Bake the dish for 45 minutes. Midway, add a small glass of water (≈100 ml) to the bottom of the dish to prevent drying out. The cooking is done when the zucchini are tender and the cheese is browned.

   Time: PT45M

   Temperature: 180°C

9. Finishing and serving

   Remove the dish from the oven, let rest for 5 minutes, sprinkle with a few sprigs of fresh herbs and serve hot.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Zucchini: Eggplant
• Instead of Ground beef: Ground veal, Ground turkey
• Instead of Tomatoes: Cherry tomatoes
• Instead of Yellow bell pepper: Red bell pepper
• Instead of Shallots: Red shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Egg: Flax egg (1 tbsp water + 1 tbsp ground flaxseed)
• Instead of Breadcrumbs: Panko, Gluten‑free breadcrumbs
• Instead of Cooked rice: Quinoa
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Provençal herbs: Thyme, rosemary
• Instead of Fresh chopped cilantro: Parsley, Chives
• Instead of Grated cheese (Emmental or Comté): Gruyère
• Instead of Smoked bacon lardons (bacon): Diced cured ham

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Oven dish (casserole)
• Cheese grater
• Measuring spoons
• Kitchen gloves
• Oven

Critical Steps — Do Not Skip

• Hollow out the zucchini so they keep their shape
• Mix the filling until a homogeneous consistency is achieved so it holds during cooking
• Baking: maintain 45 minutes at 180 °C and add water to prevent drying

Chef Tips from the Video

• Use a hard cheese like Gruyère for a crispier gratin
• Add a pinch of sweet paprika on top before baking for a warm colour
• Lightly sprinkle extra breadcrumbs on top for added crunch

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer: Can be frozen for up to 1 month, but the cheese may change texture after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and cooking bed the day before and keep them refrigerated
• Hollow out the zucchini in advance and cover with cling film
• The dish can be fully cooked, then reheated for 10 minutes in the oven at 180 °C