Description
A delicious way to use zucchini.
Ingredients
- 3 big zucchini
- 1 medium onion
- 500 grams of ground beef
- 1 carrot
- 1 can (411g) diced tomatoes or 2 medium tomatoes
- 1 can (411 g) tomato sauce
- 3 cups of cooked rice (white or brown)
- 6 slices of Muenster cheese or similar
- salt, oil, paprika, and pepper
Instructions
- Cook the zucchini for 5 minutes in boiling salted water (or in the microwave, see instructions in the introduction). Cut in half lengthwise, empty the meat and seeds, and use in the filling.
- In a casserole dish that can go in the oven, pour the tomato sauce from the can and, cover the entire bottom, season with salt and pepper.
- Place the hollow-out zucchinis ready to fill.
- Preheat oven to 200C or 400F.
- Chop the carrot, the zucchini meat, and the onion into small cubes.
- In a medium skillet, heat a tablespoon of oil over medium-high heat, add the diced onion, and brown for 5 minutes, stirring occasionally.
- Add the ground beef and break it up with the wooden spoon, occasionally stirring for another 5 minutes until cooked and brown.
- Add the carrot, the zucchini meat, and the diced tomatoes, stir well, and add salt and pepper.
- Finally, add the rice and mix well. Taste and adjust the seasoning. Fill the zucchini with the resulting mixture, cover with a slice of cheese, and place in the oven until hot and the cheese melts about 30 minutes.
- Serve hot.
Notes
If you use eggplants, everything is done the same. With the bell peppers and the onion, peel and cut the end with the stem of the bell peppers, using a spoon to remove the seeds and clean. Cut both ends of the onion. Open a little and remove the onion's inner layers, leaving the two outermost rings. Use the chopped leftovers in the filling.