Zucchini stuffed with rice
0
2073
Kitchen
European
Calorie content
132.5 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.5 gr.
Fats *
4 gr.
Carbohydrates*
21.8 g
This light and hearty dish will appeal to even those who dislike zucchini. Firstly, the look of stuffed zucchini is very attractive. Secondly, the neutral taste of the vegetable is successfully complemented by rice, sautéed onions and carrots. Minced meat in the filling gives satiety and intensity of taste. And the gravy makes the dish juicy and tender.
Ingredients
Cooking process
To prepare the filling, mix the rice and minced meat, previously boiled until half cooked, in a separate bowl. The composition of minced meat can be any: chicken, pork, beef or a mixture of types of meat. Add salt and black pepper to taste. We put the prepared filling tightly in the "cups" from the zucchini.
Peel the onions and carrots, rinse and chop: cut the onion into small cubes with a knife, and rub the carrots on a coarse grater. Heat the vegetable oil in a wide frying pan and dip the onion into it. Fry it at medium temperature for a couple of minutes and add the grated carrots, mix and cook for a couple of minutes. Put stuffed zucchini in a frying pan on top of the frying. Add tomato paste to the pan, sprinkle with salt to taste and fill with water so that the zucchini are half covered with it. Cover and simmer for forty minutes, until the zucchini is completely soft.
Bon Appetit!