Thursday: Stuffed Zucchini, reconstructed

I wanted to do stuffed zucchini but was concerned about the logistics since we didn't have four zucchini that were even close to equally sized. So I deconstructed it.

Brown some ground meat (I used half and half) well, and remove it to a bowl. Cook a diced red onion until it's soft and add it to the meat. Season the meat mixture with marjoram, orange peel, salt, and pepper. Oil a gratin dish with olive oil and layer in thinly sliced zucchini and the meat mixture. Top with grated Gruyere. Bake at 180C until the zucchini is cooked and the cheese is brown and bubbly.

We ate this with buttered ebli and a big green salad.