Zucchini, Stuffed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large zucchini
- 2 cup long grain rice
- 750 g minced meat, mixed
- 1 liter tomato sauce
- 500 g cheese, rated
- 10 basil leaves
- 1 large onion (s)
- 3 cloves garlic
- 1 pinch (s) salt
- 1 pinch (s) pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel the zucchini lightly, the whole skin does not have to be removed. Halve lengthways, remove the seeds and hollow out a little deeper. The rest of the pulp can be mixed with the minced meat. There should always be a small bridge at the end of the zucchini so that the fullness does not run out.
- Finely chop the onion, sweat the garlic cloves in a saucepan and gradually mix in the minced meat and sweat it lightly. Boil the rice and mix it with the lightly seared minced meat.
- Put in a baking dish (rectangular) with a little butter or fat and add the halved zucchini. Then season the zucchini halves with salt and pepper and pour the filling into the zucchini. Press lightly so that it does not fall out. The tomato sauce can also be filled into the baking dish, but does not have to be. Finally, cover with a lot of cheese and bake at approx. 180 degrees (hot air) or 160 degrees (top / bottom heat) for 45 minutes.
- I put the basil leaves straight into the tomato sauce in the oven to get the typical taste.
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