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Ingredients
Zucchini Stuffed with Rice and Ground Meat
- Ingredients
- 300 grams Long grain rice
- 300 grams Ground meat (lean)
- 1 large onion
- 2 garlic cloves
- 4 Tomatoes
- 2 tsps dried thyme
- salt
- freshly ground peppers
- olive oil
- 4 Zucchini
Combine rice with 600 ml (approximately 2 1/2 cup) of salted water and bring to a boil, cook for about 20 minutes, simmering, or until rice is al dente. Drain well.
Rinse zucchini, cut off stalks and halve lengthwise. Scoop out pulp with a teaspoon, leaving about 1 cm (approximately 1/2 inch) shells.
Chop zucchini pulp finely. Peel garlic and onion, chop finely. Rinse and halve tomatoes, remove seeds and dice.
Heat 4 tablespoons of olive oil in a pan and saute onion and garlic for a few minutes. Add meat and saute until crumbly on medium heat. Add rice and zucchini pulp, saute for 4-5 minutes and add tomatoes. Season with salt, pepper and thyme. Cook, stirring, for a few minutes.
Arrange zucchini halves in an oiled baking dish and brush the insides with a little oil. Season with salt and pepper, stuff with meat mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Remove from oven and serve.
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
Healthy, because
In contrast to conventional husked rice, unhusked brown rice has significantly more vital substances to offer. The rich magnesium content takes over important tasks for a healthy muscle and nerve function and also ensures a faster metabolism.
Even smarter
The filling also works well for vegetarian dishes: replace the minced beef with cooked red lentils and season with tomato paste, salt, pepper and paprika powder.