Stuffed and au gratin tapines

The tapin or white zucchini is one of my favorite foods because they contain a lot of water and are very versatile. I can make them in purees, rellenos, sauteed, as components of meatballs, etc. In addition, it is a very rich food and beneficial to health.

Thanks to its high water content It is a very healthy product for our body since it contains hardly any fat. In addition, it contains vitamin C so they are good for these dates when the autumn cold is present in our homes.

Ingredients

• 4 tapins.
• Water.
• Pinch of salt.
• 300 g of minced meat (pork, beef, etc).
• 150 g of bacon or bacon slices.
• 1/2 onion.
• 2 garlic cloves.
• 1 small green bell pepper.
• 1 large red tomato
• Olive oil.
• Thyme.
• Ground black pepper
• Grated cheese.

Preparation

First, we will put a pot on fire with water and, when it begins to boil, we will put the zucchini inside cut lengthwise and we will add a little salt. We will cook 10 min.

Then we are preparing the meat. First we will cut all the vegetables into small cubes and we will poach all of this well in a pan. Then, we will add the meat together with a little salt and ground black pepper and stir well so that everything mixes. We will let cook.

Then we will remove the plugs from the water and put it on absorbent paper since it releases a lot of water. Afterwards, we will remove the inside of your flesh with a spoon and that we will add to the pan with the meat.

Next we will sauté the meat so that it cooks well and we add a little white wine. We will cook until it reduces and we will fill the tapines.

Finally, we will place the bacon cut into thin slices on top of the filling and sprinkle with grated cheese. We will introduce in the oven about 15 minutes at 180 ºC.

More information about the recipe

Preparation time 10 minutes

Cooking time 20 minutes

Total time 40 minutes

Kilocalories per serving 328