Today we have a special, traditional, but different meal: zucchini stuffed with cava and rosemary. It is great as a starter for big celebrations. It is about making some stuffed zucchini, but the meat will be flavored with cava and rosemary. In addition, we will add Philadelphia type cheese that will give us a great creaminess.

Zucchini stuffed with cava and rosemary

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It is a very easy recipe and also, we can take advantage of it to make more meat and freeze it. Thus, we can use it to accompany a pasta or fill aubergines or zucchini again. And we can also leave the dish prepared in advance, so then it will only be a matter of heating them. It is suitable for children and celiacs. Those intolerant of eggs can delete it directly from the recipe. For those intolerant to lactose, you can use spreadable cheese (for example La Fuente brand) or lactose-free cream (for example Kaiku brand) that they have in large supermarkets in diet areas or in refrigerated stores. Another feature of this recipe is that we will use the varoma container. It is interesting that when you make recipes with the varoma container you take advantage of it to cook more food at the same time, so you will take advantage of the energy that we are using. You can put other vegetables to make creams or some salmon slices and thus have a complete menu.

Irene Arcas

Kitchen: cuisine
Recipe type: pasta
Calories: 350
Rations: 4

Preparation time: 45M
Cooking time: 40M
Total time: 1:25 p.m.

Ingredients

4 small zucchini
2 boiled eggs (optional)
250 gr of Philadelphia type cheese
500 gr of minced meat
1 medium onion
4 cloves of garlic
200 ml of cava
2 teaspoons of homemade meat concentrate (you can substitute for an Avecrem-type pill)
pepper
shawl
1 sprig of rosemary
50 gr of extra virgin olive oil

Preparation

The first thing we are going to do is remove the rosemary. We put the leaves in the glass and we crush 5 seconds, speed 6. We retire and we reserve.
Next we introduce the eggs and crush 4 seconds, speed 3 1/2. We withdraw and reserve.
Without washing the glass, add the oil, garlic and onion. We grind 5 seconds, speed 5.
We lower the remains of the walls and the lid and program 5 minutes, speed 1, varoma temperature.
We add the seasoned meat and the rosemary that we had reserved and we program 8 minutes, speed 1, turn to the left, varoma temperature. (If we see that the meat is releasing water, we remove the cup to evaporate).
Next, we add the cava and the two tablespoons of homemade concentrate and program 20 minutes, speed 1, left turn, varoma temperature. When the time is up we check that there is almost no liquid. The result we want is a meat with a bit of broth so that it is juicy, that is, there is a little broth at the bottom of the glass, but little. So, if it has too much broth, we reprogram 5 more minutes without the beaker so that it evaporates.
Finally, we add the spread cheese and the chopped eggs that we had reserved and we program 2 minutes, speed 1, turn to the left, temperature 90º.
We remove the meat and reserve.
We rinse the glass a little and fill it with 1 liter of water (1.000 grams). We program 8 minutes, spoon speed, varoma temperature.
Meanwhile, we wash the zucchini well, cut them in half and then open them lengthwise (look at the cover photo to see how they are cut). Add salt and pepper and put them upside down (that is, with the skin facing up) on the varoma tray (if you don't all fit, you can also use the varoma container).
We place the entire varoma container on top of the glass without the beaker and program 15 minutes, speed 2, varoma temperature.
We remove the zucchini and empty them, taking care to leave the edges so that they remain firm when filling them. We mix the filling with the meat that we had reserved.
We are filling the zucchini with the hot meat preparation. We serve immediately.

Equivalences TM 31 and TM21:

More information - stuffed zucchini, homemade meat concentrate, salmon slices

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Zucchini stuffed with cava and rosemary