{"id":21422,"date":"2018-11-22T22:31:03","date_gmt":"2018-11-22T21:31:03","guid":{"rendered":"https:\/\/bistrobadia.de\/gefuellte-zucchini-in-tomatensauce\/"},"modified":"2024-01-30T05:26:11","modified_gmt":"2024-01-30T04:26:11","slug":"stuffed-courgette-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/stuffed-courgette-in-tomato-sauce\/","title":{"rendered":"Stuffed courgettes in tomato sauce"},"content":{"rendered":"

This year I planted courgettes for the first time. I was so excited and looking forward to my first harvest. I was also really keen on the courgette flowers, which you can use to make really delicious starters. But the reason for my gardening activities was actually a very special dish: stuffed courgettes in tomato sauce.<\/p>\n

Unfortunately, I am still super ignorant when it comes to gardening and was really afraid that I might have mistaken the young courgette plants for weeds and pulled them out of the ground before they even had a chance to say hello to the sun. And I was really looking forward to stuffed courgettes.<\/p>\n

What didn’t seem to come at all at first, shot up out of the ground uncontrollably. I wasn’t in the garden for two days and on the third day “Mu\u00dfa”, the giant mutant courgette, greeted me with a witty monologue about the excesses of today’s digitalisation. I told him something about my blog and ended up making him delicious\u00a0courgette pancakes<\/a>….<\/p>\n

I was able to harvest the next courgettes before they could start chattering. Small and bright green – perfect for stuffed courgettes. When I’m really hungry, I look forward to authentic home cooking. And these courgettes stuffed with mince, tomatoes and rice in tomato sauce are the epitome of Lebanese home cooking for me.<\/p>\n

I’ll tell you a trick for the preparation: Since we don’t want to cut the courgettes in half to scrape out the pulp, we have to get it out of the courgettes in a different way. An ordinary tablespoon helps here. I cut off the stalk generously and thus have a straight cut surface directly at the “head” of the courgette. Now simply pierce the handle of the tablespoon – several times if you like – and use circular movements to get the flesh out of the courgette. And then? Put in the filling \ud83d\ude09<\/p>\n

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As soon as the stuffed courgettes have taken a bath in the hot, cinnamon, mint and garlic-scented tomato sauce and are steaming on the table, there are only heart-eyed emojis – everyone is happy.<\/p>\n\n\n

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Recipe for stuffed courgettes in tomato sauce<\/h3>\n\n\n
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