Stuffed Zucchini Boats with Ground Meat and Rice and Tomato Sauce

Ingredients

• 4 round zucchini
• 1 green bell pepper
• 2 onions
• 2 tbsp olive oil
• 2 Garlic cloves
• 400 g mixed ground meat
• 120 g cooked long-grain rice
• Salt
• Pepper (freshly ground)
• 1 tsp dried thyme
• 100 g Fontina cheese
• 100 g butter in small cubes
• 500 g chopped tomatoes (canned)
• 150 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper/lower heat. Wash, trim and hollow out the zucchini, leaving a 1 cm rim; level the bottom if needed.

2. 2.

   Wash, trim and dice the bell pepper. Peel and cube the onions. Heat olive oil in a pan, sauté onions and bell pepper for 2 minutes. Add ground meat and cook until crumbly. Remove from heat and let cool.

3. 3.

   Peel garlic. Mix ground meat with rice, squeeze in garlic, season with salt, pepper and thyme.

4. 4.

   Fill zucchini boats with the meat mixture, place in a greased baking dish. Dice cheese and scatter over zucchini along with butter cubes. Season tomatoes with salt and pepper, distribute among zucchini, pour broth over, and bake for about 30 minutes.