3 cloves of garlic, minced
1 tablespoon of olive oil
200g of ground beef
2 tablespoons of chopped parsley
Salt to taste
Black pepper to taste
1/2 teaspoon grated lemon zest
2 zucchinis
1 egg, beaten
3 cloves of garlic, minced
1 tablespoon of olive oil
200g of ground beef
2 tablespoons of chopped parsley
Salt to taste
Black pepper to taste
1/2 teaspoon grated lemon zest
2 zucchinis
1 egg, beaten
Fry the garlic in a pan with olive oil until golden brown
Add the ground beef and cook until it loses its pink color
Add the parsley and cook for an additional 5 minutes until the beef is cooked
Season with salt, pepper, and lemon zest
Remove from heat
Slice the zucchinis lengthwise and carefully remove the pulp, forming a canoe-like shape
Finely chop the pulp, combine it with the ground beef and beaten egg
Mix well
Stuff the zucchinis with the mixture and arrange in a baking dish
Cover with aluminum foil
Bake in a preheated oven (400°F) for 20 minutes or until the zucchinis are tender but still firm
Serve hot as a second course, and refrigerate for 4 hours
