- 4 zucchini
- 1 onion
- 2 tablespoons olive oil
- fresh cracked peppers
- 2 garlic
- 400 grams Ground meat
- 125 grams cooked Long grain rice
- ½ teaspoon dried thyme
- 100 grams grated Gruyere
- 100 grams butter (cut into small pieces)
- 500 milliliters Beef broth
- 2 tablespoons chopped Basil
- 400 grams tomatoes
- 4 tablespoons Crème fraiche
Rinse zucchini, trim, cut in half lengthwise and scoop out with a spoon, leaving an outer shell.
Peel and dice onion. Heat olive oil and sauté onion. Peel garlic, squeeze through a press, add to pan and remove from heat to let cool slightly. Mix ground beef, onion, garlic and rice and season with salt and pepper and thyme.
Fill zucchini with the stuffing mixture and place in a greased baking dish. Spread cheese and butter pieces on the zucchini. Pour broth into the baking dish and cook in a preheated oven (180°C) (approximately 350°F) about 30 minutes.
Rinse tomatoes, blanch for a few seconds, peel and cut into cubes.
After cooking the zucchini, pour the broth from the baking dish in a pan, let it reduce, add the diced tomatoes simmer. Stir in creme fraiche and basil. Serve stuffed zucchini on plates, topped with sauce.