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🍽️ Zucchini Rondini stuffed with bulgur and minced meat

495 kcal · 30 min · 4 servings

Ingredients

• 8 round zucchini
• salt
• pepper (from the mill)
• 100 g bulgur
• 250 ml vegetable broth
• 1 onion
• 1 large tomato
• 0.5 bunch mixed herbs (e.g. parsley, basil, rosemary)
• oil (for the dish)
• 250 g mixed minced meat
• 100 g feta (cut into 1 cm cubes)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut off a small piece from the top end to create a lid.
3. 3. Hollow out the inside of the zucchini using a melon baller.
4. 4. Season the hollowed inside with salt and pepper.
5. 5. Add the bulgur to the boiling broth.
6. 6. Turn off the heat.
7. 7. Let the bulgur swell covered for 15 to 20 minutes.
8. 8. Peel the onion in the meantime.
9. 9. Chop the onion roughly.
10. 10. Blanch the tomato with boiling water.
11. 11. Remove the skin of the tomato.
12. 12. Cut the tomato into small cubes.
13. 13. Wash the herbs.
14. 14. Shake the herbs dry.
15. 15. Chop the herbs finely.
16. 16. Preheat the oven to 200 degrees Celsius.
17. 17. Use the top and bottom heat setting.
18. 18. Grease a baking dish with fat.
19. 19. Fry the minced meat in oil.
20. 20. Add the chopped onion.
21. 21. Sauté the onion with it.
22. 22. Season the mixture with salt and pepper.
23. 23. Fold in the diced tomatoes.
24. 24. Add the cooked bulgur.
25. 25. Mix in the finely chopped herbs.
26. 26. Season the filling to taste.
27. 27. Fold in the feta cheese cubes.
28. 28. Fill the meat mixture into the prepared zucchini.
29. 29. Place the stuffed zucchini side by side in the baking dish.
30. 30. Place the zucchini lids on top.
31. 31. Bake the rondini in the preheated oven for 30 minutes.

Nutrition per serving

• kcal: 495
• Protein: 29 g · Fett/Fat: 28 g · Carbs: 30 g