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THERMOMIX ...!!! STUFFED ZUCCHINI STRAWBERRY JAM

An easy recipe that will help you make the time and use your Thermomix. You can make these stuffed zucchini while cooking other recipes in the cup, and get the most out of our beloved robot.
I made it while making a Bolognese sauce for lasagna, but you can do to varoma without cooking anything in the cup, putting water to generate steam. The procedure is simple, and when you have finished, you have two quick recipes, healthy and natural as you can substitute another type of Bolognese sauce, adding different fill put another fish, vegetables ... and your pumpkins will be simply spectacular.
Recipe:
STUFFED ZUCCHINI :
need:
- For Bolognese alsa s :
- 50 grams of extra virgin olive oil.
- 130 grams of carrots.
- 130 gr onion.
- 180 grams of mushrooms.
- 50 g pepper (green, red or yellow).
- Zucchini (the amount empty)
- 1 clove of garlic.
- 500 g of crushed tomato.
- For the Bechamel sauce:
- 1 tablespoon extra virgin olive oil.
- 50 g butter.
- 110 grams of flour.
- 800 grams of whole milk.
- Salt to taste.
- pepper to taste.
- Nutmeg to taste.
For the rest of the recipe:
- 4 or 5 medium zucchini.
- cheese gratin.
So prepare:
1 .- start preparing the sauce Bolognese: prepares all Bolognese sauce ingredients and also zucchini. Wash the zucchini and empty it with a knife. Zucchini to empty him among the ingredients of the sauce (this will give more flavor). Place the zucchini
gaps in varoma container, cover and reserve.
2 .- Put the glass all the sauce ingredients and cut into uniform pieces crushed 15 seconds at speed 5 (if you want larger pieces, do a little time and speed). Low debris remaining in the vessel walls with spatula, cover and place the container in position varoma. Varoma program and speed 7 minutes 1.
After that, add the minced meat (either move it to be released), salt, spices, return the bin varoma and program 15 minutes, varoma, turn left and speed spoon.
If you see the sauce seems a little liquid, program 5 or 8 minutes at the same temperature and speed. Rectify the seasoning. Remove and reserve. 3 .-
We'll have steamed zucchini. Covered in the varoma bookable until the need later.
4 .- Make the bechamel coverage: put in the glass oil and butter and program 1 minute, 37 °, speed 2. Then add the flour and reschedules 2 minutes, 100 º, speed 1. Finish time, incorporates the remaining ingredients, mix 5 seconds at speed 7 and program 7 minutes, 100 º, speed 4.

5 .- Finally , then fill the squash with the reserved Bolognese sauce, put over some bechamel and sprinkle with grated cheese. Enter in the oven for gratirnar until you see the cheese is to your liking. EYE

:

- This is a recipe for when you prepare a lasagna and take advantage of excess quantities of bolognese sauce and bechamel, but if you only bechamel sauce and zucchini, squash prepared in varoma more, because you pretty much sauce left over.

- Another option is to freeze bolognese sauce for use at another time, or if you're going to use soon, you can keep in the refrigerator in a tightly capped glass jar.

- You want to put the stuffing on courgettes, fried vegetables, ratatouille, cod or other fish, ... anyway, will be very good.

- If you want to make the recipe you can ignore ligh the white sauce or prepare a light type.