Recipe - Unold 58315 Bedienungsanleitung

RECIPE

Stuffed zucchini
4 portions
Cook 2 measuring cups rice with 3
measuring cups water in the rice cook-
er.
4 small zucchini, 5 peeled and seed-
less tomatoes, 1 bunch scallions,
500 g ground beef, salt, pepper, oreg-
ano, 2 garlic cloves, 200 g sour cream,
100 g grated cheese
Cut the zucchini in half, scrape out
the inner vegetable pulp with a mel-
on cutter. Finely chop this vegetable
pulp.
Place the zucchini halves in a greased
casserole. Finely dice the tomatoes,
add to the vegetable pulp, peel and
finely dice garlic. Cut scallions into
rings, season with pepper, salt, orega-
no, let marinate. Add boiled rice.
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Fry the ground beef in a little oil, cook
it almost all the way through, mix with
the vegetables. Fill the zucchini halves
with this mixture. Mix cheese with
sour cream and distribute this mixture
on the filled zucchini.
Place the casserole on the middle rack
of the oven and bake at approx. 170°C
for approx. 20-30 minutes.
Tip: You can also simply cut the zuc-
chini into slices approx. 8 mm thick.
Layer in a greased casserole, cov-
er with the mixture, brush with the
cream/cheese mixture and bake.
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