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🍽️ Zucchini Stuffed with Meat and Rice

799 kcal · 30 min · 4 servings

Ingredients

• 4 Zucchini
• 1 Onion
• 2 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 2 Garlic cloves
• 400 g Minced meat
• 125 g Cooked long-grain rice
• 0.5 tsp Dried thyme
• 100 g Gruyère cheese (grated)
• 100 g Butter (in cubes)
• 500 ml Meat broth
• 2 tbsp Chopped basil
• 400 g Tomatoes
• 4 tbsp Crème fraîche

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Hollow out the inside of the zucchini halves using a spoon.
4. 4. Make sure to leave a border of about one centimeter thick.
5. 5. Peel the onion.
6. 6. Dice the onion into small cubes.
7. 7. Heat the olive oil in a pan.
8. 8. Sauté the onion cubes in the hot oil.
9. 9. Peel the garlic.
10. 10. Press the garlic directly into the pan with the onion.
11. 11. Remove the pan from the heat.
12. 12. Let the mixture cool down briefly.
13. 13. Mix the minced meat with the onion and garlic mixture.
14. 14. Add the rice.
15. 15. Season the filling with salt.
16. 16. Season the filling with pepper.
17. 17. Add fresh thyme.
18. 18. Fill the zucchini halves with the meat and rice mixture.
19. 19. Grease a baking dish.
20. 20. Place the stuffed zucchini into the prepared dish.
21. 21. Distribute the cheese evenly over the zucchini.
22. 22. Place small pieces of butter on the cheese.
23. 23. Pour the meat broth into the baking dish.
24. 24. Preheat the oven to 180 degrees Celsius.
25. 25. Place the baking dish in the preheated oven.
26. 26. Bake the zucchini for about 30 minutes.
27. 27. Wash the tomatoes.
28. 28. Pour boiling water over the tomatoes briefly.
29. 29. Remove the skin from the tomatoes.
30. 30. Cut the tomatoes into quarters.
31. 31. Remove the seeds from the tomatoes.
32. 32. Dice the tomatoes into small cubes.
33. 33. Remove the baking dish from the oven after cooking.
34. 34. Pour the cooking juices from the dish into a separate pan.
35. 35. Let the liquid reduce slightly in the pan.
36. 36. Add the diced tomatoes to the sauce.
37. 37. Let the sauce with the tomatoes reduce briefly again.
38. 38. Stir the crème fraîche into the sauce.
39. 39. Finely chop the basil leaves and add them to the sauce.
40. 40. Plate the stuffed zucchini.
41. 41. Pour the warm sauce over the zucchini.

Nutrition per serving

• kcal: 799
• Protein: 36 g · Fett/Fat: 57 g · Carbs: 36 g