Every time I am in France, I buy a special food magazine that I don’t get here. Flavor is it[calledInoneofthelasteditionstherewasareciperouteforfilled vegetables. Fully retro, was my first thought.
Filled peppers and zucchini are the summer meals of my childhood. Whenever the zucchini became really thick, they were cut open and filled. However, this is rather Mediterranean and not Asian.
But exactly This Asian twist gets the zucchini very well. The large zucchini are offered particularly cheaply on the market, but the larger they get, the less aromatic they are. Sometimes they are a bit dry inside. They prefer to be in dwarf format, but in this size they are not suitable for filling. So the thick things. Maybe not the greatest, because for them it takes too much filling. I find the round zucchini particularly pretty. However, there were only two of them in the box at the weekly market. So it had to be mixed.
The mushrooms, the ginger, coriander and the Fish sauce fit perfectly with the zucchini. I am happy to take on the fish sauce Tall From domestic fish (for example, you can get online Mimi Ferments) or if an Asian, then not the very cheapest.
And if you are already in the Asian shop, you are welcome to buy the coriander with the roots. I always peel it and chop them very fine. Gives a great aroma.
Thai style filled zucchini
For two
2 medium -sized zucchini (shape and color according to your own taste and offer)
Sea salt
2 tablespoons of olive oil
100 g Shiitake Pilze
1 spring onion, cut into rolls
2 toes of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 pepperoni, gutted and finely chopped
350 g beef wood meat or mixed minced meat
1 – 2 tablespoons of fish sauce
3 tablespoon of chopped coriander (plus a little more for decoration)
1 tablespoon of white or brown miso
Freshly ground black pepper
Cut off and dispose of the stems of the shiitake mushrooms. Finely chop the remaining mushrooms.
Halve the zucchini lengthways and scrape out the interior with a teaspoon so that the wall is about 1.5 cm thick. Salt the zucchini halves and let it steep down with the cut side on a large plate lined with kitchen paper.
Preheat the oven to 200 ° C.
Heat the oil in a pan at medium temperature and fry the mushrooms in it for about 4 minutes. Add spring onions, ginger, pepperoni and garlic. Finely chop half of the cut zucchini meat. Salt a little. Fry for 5 minutes so that all liquid evaporates. Add the meat, crumble when fried and fry for another 5 minutes. Take off the heat and let it cool down.
Dry the zucchini halves and brush with a little oil. Place on a baking sheet lined with aluminum foil with the cut side (alternatively a non -stick -coated, ovenproof shape) and cook in the oven for about 10 minutes. Then take out.
Increase the temperature to 230 ° C.
Put the coriander, fish sauce, miso and a few revolutions pepper from the mill into the meat-mushroom mixture. Fill in the zucchini halves, press on and put it on the sheet. Put in the oven for another 4 minutes.
Take out and let cool a little.
Sprinkle with some chopped coriander.
