Bart's Recipes
Preheat the oven to 200 degrees. Rinse the two large zucchini and cut them lengthwise in half. Hollow them out with a spoon, keep the flesh and chop it finely on a cutting board. Peel the two garlic cloves and mince them finely.
Set a pan over medium-high heat and crumble the 300 grams of lean ground beef in it. Add the minced garlic and the zucchini flesh pieces. Season everything with the two teaspoons of Italian herbs, a pinch of turmeric and perhaps some pepper. Pour the 200 grams of diced tomatoes into the pan, stir everything together well and let the mixture simmer gently for a few minutes so the flavors can blend.
Place the hollowed-out zucchini in a large baking dish or on a baking sheet lined with parchment paper. Scoop the warm ground meat mixture into the hollows with a spoon and press it down lightly. Slide everything into the preheated oven and bake the zucchini for about twenty minutes until completely cooked through.
Remove the baking dish from the oven and let the vegetables rest for a moment. Sprinkle the zucchini with a bit of Celtic sea salt just before serving to enhance the flavor and serve the dish immediately.
