Stuffed Zucchini

Ingredients

• 4 zucchini
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 Garlic cloves
• 400 g minced meat
• 125 g cooked long-grain rice
• 0.5 tsp dried thyme
• 100 g grated Gruyère cheese
• 100 g butter in small cubes
• 500 ml beef broth
• 2 tbsp chopped basil
• 400 g Tomatoes
• 4 tbsp crème fraîche

Instructions

1. 1.

   Wash, trim and halve zucchini lengthwise; scoop out flesh with a spoon leaving a rim.

2. 2.

   Peel and dice onion. Heat olive oil and sauté onion until translucent. Peel garlic, press into pan, remove from heat and let cool slightly. Mix minced meat, onion, garlic, rice and season with salt, pepper and thyme.

3. 3.

   Fill zucchini halves with the mixture and place in a greased baking dish. Sprinkle cheese and butter cubes over zucchini, pour beef broth over and bake at 180°C for about 30 minutes.

4. 4.

   Wash tomatoes, blanch briefly, peel, quarter, seed and dice.

5. 5.

   After baking, pour sauce from dish into a pan, reduce slightly, add diced tomatoes and simmer a bit more, stir in crème fraîche and basil, then serve with stuffed zucchini.