Stuffed Zucchini with Rice and Ground Beef

Ingredients

• 300 g whole grain long-grain rice
• 300 g lean ground beef (beef)
• 1 large onion
• 2 Garlic cloves
• 350 g tomatoes (4 medium)
• 2 tsp Dried thyme
• Salt
• freshly ground pepper
• 4 tbsp olive oil
• 4 medium zucchini

Instructions

1. 1.

   Bring the rice to a boil with 600 ml salted water and simmer covered over low heat for about 20 minutes until al dente. Drain well.

2. 2.

   Wash the zucchini, trim the stems, cut lengthwise in half and carefully scoop out the flesh with a teaspoon, leaving about a 1 cm wall.

3. 3.

   Finely chop the zucchini flesh. Peel and finely dice the garlic and onion. Wash the tomatoes, halve them, remove seeds and cut into small pieces.

4. 4.

   Heat 4 tbsp olive oil in a pan and sauté onion and garlic until translucent. Add the beef and cook over medium heat until crumbly. Stir in the rice and zucchini flesh, cooking for another 4–5 minutes while adding the tomato pieces. Season with salt, pepper and thyme, stirring frequently.

5. 5.

   Place the zucchini halves in an oiled baking dish if needed. Season with salt and pepper, then fill generously. Bake in a preheated oven at 180 °C (160 °C fan or gas stove level 2–3) for 25–30 minutes.