1/2 kg of breadcrumbs
1/2 kg of ground beef
2 cubes of beef broth, diced
2 onions, diced
1/2 cup of chopped parsley
Salt to taste
Filling
2 tablespoons of olive oil
1 kg of zucchini, cut into cubes
1 envelope of vegetable broth
1/4 cup of water
Salt to taste
1/2 cup of ricotta cheese
Olive oil for serving
1/2 kg of breadcrumbs
1/2 kg of ground beef
2 cubes of beef broth, diced
2 onions, diced
1/2 cup of chopped parsley
Salt to taste
Filling
2 tablespoons of olive oil
1 kg of zucchini, cut into cubes
1 envelope of vegetable broth
1/4 cup of water
Salt to taste
1/2 cup of ricotta cheese
Olive oil for serving
Preheat the oven to 400°F (200°C)
Soak the breadcrumbs in water for 20 minutes
Squeeze and drain excess water from the breadcrumbs with your hands
In a bowl, mix together the breadcrumbs, ground beef, beef broth, onions, parsley, and salt until well combined
Filling
1 In a pan, heat some olive oil and sauté the zucchini until tender
Add the vegetable broth dissolved in water to the zucchini and cook over low heat until very soft
Squeeze out excess water from the zucchini and mash with a fork until smooth
Season with salt
2 Grease a baking dish with some olive oil, layer half of the meat mixture, and top with the zucchini
3 Distribute spoonfuls of ricotta cheese on top of the remaining meat mixture, cover with the rest of the meat, and drizzle with olive oil to taste
Roast in the oven for 25 minutes.
