Summary

Ingredients

• 3 zucchini
• 5 tomato (s), peeled and pitted
• 1 bunch spring onion (s)
• 500 g minced meat
• 350 g rice
• olive oil
• salt and pepper
• nutmeg
• lots garlic (to taste)
• Creme fraiche Cheese
• cheese for gratinating
• Herbs at will
• Spice (s) as desired, e.g., paprika powder, cayenne pepper etc.
• Broth powder

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Instructions

1. Halve the zucchini, generously scrape out the inside with a tablespoon and then cut into small pieces and place in a large bowl with it.
2. Put the halved zucchini in a greased casserole dish, drizzle with olive oil, season with herb salt, chop part of the garlic as desired or just halve and add to the zucchini halves, cover.
3. Put on a large saucepan of water - use instant stock instead of salt. Prepare the tomatoes for peeling, after peeling, quarter, core and dice. Place the diced tomatoes in the bowl with the zucchini giblets. Add the spring onions and the remaining garlic to the bowl as well.
4. Boil the rice in the broth, drain and also add to the bowl. Season everything in the bowl with salt, pepper, herbs and nutmeg, mix well and cover so that it permeates.
5. Fry the minced meat in a large pan, when it has become crumbly, add the contents of the bowl and fry briefly. Put the pan aside, season to taste (also e.g. with paprika powder, cayenne pepper, etc.). This filling, as I said, also makes a great rice salad.
6. Now fill the zucchini in the baking dish with the filling, spread crème fraîche on top to taste and then put in the oven, sprinkled with grated cheese. Approx. 170 degrees, top / bottom heat, approx. 20 - 30 minutes, depending on how crispy the zucchini is. If you only like the zucchini very soft, simply add a little broth to the baking dish.
7. There is also salad and bread.