Summary

Ingredients

• 1 large zucchini (or 2-3 small ones)
• 300 g minced meat
• 2 onions)
• 2 cloves garlic)
• 100 g cheese, Gouda, rated
• 100 ml cream
• 1 egg (s)
• 1 cup rice, large
• 4 tablespoon olive oil
• 0.5 ½ lemon (n)
• 1 teaspoon oregano
• salt and pepper
• Seasoned Salt

Print Recipe Pin Recipe

Instructions

1. Prepare rice firm to the bite according to the instructions on the packet.
2. Preheat the oven to 220 ° C.
3. Halve the zucchini lengthways and hollow out well: Pre-cut 1 cm from the edge with the knife and then hollow out with the spoon and scrape out. Save zucchini meat.
4. Cut 1 onion into very large pieces and place with 2 tablespoons of oil in a large casserole dish, puree or fat pan (depending on the size of the zucchini) and place in the preheated oven for 5 minutes. Then place the zucchini halves on the onion, drizzle with lemon juice and pre-cook for 10 minutes. Remove from the oven to prevent the onions from burning.
5. Heat 2 tablespoons of oil in a non-stick pan, fry the remaining onion and garlic, finely chopped, and fry the minced meat, turning it frequently. Then take the minced meat out of the pan and set it aside. Cut the hollowed out zucchini meat into small pieces and steam it in the pan, later add the rice, add the minced meat again and mix in.
6. Whisk the cream with the egg and half of the cheese, season with pepper, oregano and lemon juice and add to the pan. Season the whole thing vigorously with pepper, salt and herb salt.
7. Now put the filling in the zucchini, sprinkle with the remaining cheese and bake in the oven for about 10 minutes until golden yellow.
8. We make the dish with very large zucchini monsters from the garden. Some of them only fit diagonally into the drip pan. Then you just have to use a little more ingredients, especially more mince, around 500 g.