- 4 zucchini
- 400 grams tomatoes
- 1 onion
- 2 tablespoons olive oil
- 2 garlic
- 400 grams mixed Ground meat
- 1 tablespoon thyme
- 125 grams cooked Long grain rice
- freshly ground peppers
- 20 grams butter (for greasing)
- 60 grams grated Gruyere
- 50 grams butter (flaked)
- 400 milliliters Beef broth
- 4 tablespoons Crème fraiche
Preheat the oven to 180°C (approximately 350°F).
Rinse zucchini, cut in half lengthwise and scoop out with a teaspoon, leaving a shell about 0.8 cm (approximately 1/5 inch) thick. Rinse tomatoes, quarter, remove seeds and cut into cubes. Peel and chop onion.
Heat olive oil in a pan and sauté onion until soft. Peel garlic and squeeze through a press. Remove pan from heat and let cool slightly.
Combine minced meat, tomatoes, onions, garlic, thyme and rice in a bowl. Season with salt and pepper. Fill zucchini with meat mixture and put in a greased baking dish. Combine cheese and butter flakes and sprinkle on top of zucchini. Pour broth into pan and bake for about 30 minutes.
Remove from oven and plate zucchini. Pour pan juice into a saucepan, stir in cream, bring to a boil and reduce. Season with salt and pepper. Serve zucchini drizzled with pan sauce.