Cook the rice with salt, a little oil and water. While the rice is cooking, fry the minced meat in a pan with a little oil. While the minced meat is frying, cut the onions into cubes.
Put the well drained rice in a large bowl and mix with the seared minced meat. Steam the onion cubes until translucent, add to the bowl and mix everything well. Season to taste with dill, salt and pepper.
Cut the zucchini into wide slices (approx. 5 cm thick) and hollow out with an apple peeler so that an edge of approx. 1 cm remains. Finely chop the zucchini pulp, add to the remaining filling mixture and mix everything again.
Place the unfilled zucchini in a saucepan with a lid. Pour out the pot well beforehand with olive oil (3-4 tablespoons).
Now fill the zucchini with a spoon.
Open the can of peeled tomatoes and pour the sauce into the saucepan. Be careful not to pour the zucchini over! Chop the peeled tomatoes and add them to the tomato sauce. Put the lid on the pot and bring it to a boil at the highest level (for me it`s 3), then switch down to 1.5 (for you, half) and let it simmer for about 20-30 minutes with the lid closed.
In the meantime, use a fork to test how soft the zucchini are, the fork should go like a hot knife through butter.
Now arrange the zucchini on a deep plate with the tomato sauce, season with a squeeze of lemon if necessary.
Another variant of the sauce is the following:
A light-colored sauce (either a ready-made product or a homemade one) that can be seasoned with dill and lemon to taste.
The excess filling is easy to freeze and so you can conjure up a delicious meal very quickly. Instead of zucchini, you can also use it to fill peppers, but the cooking time then increases to a total of 30-40 minutes.
Ingredients
Print Recipe
Pin Recipe