Stuffed Zucchini
1.
Put the mashed meat in a container
2.
Add creamy tomato sauce
3.
egg
4.
1/4 tablespoon freshly ground black pepper and minced lemon
5.
starch
6.
Garlic sprinkle
7.
Pour light soy sauce, and stir clockwise until the meat puree is firm and elastic
8.
Wash and cut zucchini, and divide it in half
9.
Make a cut on both sides with a knife, don’t cut it through
10.
Then rotate the blade along the edge of the flesh as shown in the picture, carefully dig out
11.
Fill in the mashed meat, my personal recommendation is to use chopsticks, because the cut is a long strip, the chopsticks are easy to reshape
12.
Place the zucchini in a baking dish with the polished side of the tin foil on top, and the extra meat will form two meat balls
13.
Drizzle olive oil, sprinkle the remaining black pepper lemon, and finally top with light soy sauce
14.
Middle level of the oven
15.
150 degrees, up and down, 22 minutes
16.
When roasting for 10 minutes, take it out, drizzle with barbecue sauce, and continue roasting for 10 minutes. (The reason is 22 minutes, because it takes 2 minutes to pour the sauce in between)
Tips:
The minced meat must be stirred in one direction, otherwise it will fall apart. Be patient when digging the zucchini, otherwise the zucchini will break easily because of its crispiness.
