Zucchini Mince Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice
- Salt water
- some broth, instant, possibly
- 300 g minced beef
- 500 g tomato (s), passed
- 1 zucchini
- 1 red pepper (s)
- 1 large onion (s)
- 3 cloves garlic
- 100 ml vegetable stock
- olive oil
- salt and pepper
- Coriander powder
- Paprika powder, hot as rose
- basil
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Peel the garlic and set aside. Wash the zucchini, cut the ends and slice them into thin slices. Wash, halve and core the peppers. Cut 3/4 into small cubes. Cut eight strips from the rest (later as decoration) and put aside.
- Heat some olive oil in a large saucepan and sauté the onions together with the pepper cubes while stirring. When the onions are translucent, add the mince and fry while stirring.
- When it is done, season with salt, pepper and generously with paprika powder and coriander. Add the tomatoes, squeeze in the garlic and fill up with 100 ml of stock. Season again with salt, pepper, coriander and plenty of basil. Fold in the zucchini, put the lid on and simmer on a low level for approx. 15 minutes.
- Cook the rice in salted water (I still add some broth) and serve with it. Put the peppers on top as a decoration.
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