Stuffed zucchini rings
Stuffed zucchini is a versatile dish. Here you have a side dish and a cutlet. For stuffing, it is better to take young zucchini: they have a soft skin that you don’t have to peel if you wish. And the flesh itself has not yet hardened.
Adjust servings in the full version
Cut the zucchini into 2.5-3 cm rings. Peel. Remove seeds.
Salt the zucchini rings and brush with vegetable oil. Place in a baking dish.
Chop the onion. I use a blender. You can finely chop or grind through a meat grinder.
Add couscous, onion, spices and salt to the minced meat and mix well. Fill the zucchini rings with minced meat.
Cover the top with a slice of tomato to prevent the minced meat from drying out in the oven.
Place in an oven preheated to 190°C for 35-45 minutes. Depending on the thickness of the zucchini, it may take a little more or less time.
Shortly before the end of cooking, sprinkle the zucchini with grated cheese and put it back in the oven. As soon as the cheese melts and slightly browns, you can take it out and try it.