Zucchini with Ground Meat Filling
The zucchini stuffed with ground meat and tomato sauce from Spoonsparrow is simple, quick to make, and healthy!
Ingredients
- 100 g natural rice
- 600 g large zucchini (2 large zucchinis)
- Salt
- 2 onions
- 3 Garlic cloves
- 3 tbsp olive oil
- 300 g Ground Beef
- 80 g parmesan cheese (block)
- 0.5 tsp Dried oregano
- 0.5 tsp dried thyme
- black pepper
- 500 g diced tomatoes
- 1 handful parsley
Instructions
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1.
Cook the natural rice according to package instructions. While it cooks, wash the zucchini and halve them lengthwise. Boil in salted water covered for about 2 minutes. Remove, drain, and let cool. Hollow out each half leaving a 1 cm rim. Finely chop the removed flesh.
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2.
Peel and finely chop one onion and one garlic clove. Heat 2 tbsp oil in a pan, add the ground beef and brown it crumbly. Add the chopped onion, garlic, and zucchini flesh and cook for about 5 minutes. Grate the parmesan. Mix in the rice, 4 tbsp parmesan, oregano, thyme, salt, and pepper.
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3.
For the tomato sauce peel the remaining onion and garlic cloves. Roughly chop them and sauté in hot oil until translucent. Add the diced tomatoes and bring to a boil. Cover and simmer for about 5 minutes on low heat. Season with salt and pepper.
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4.
Fill each zucchini half with the beef‑rice mixture and sprinkle with 1 tbsp parmesan. Pour the tomato sauce into a deep baking dish, place the stuffed zucchini halves inside, and bake in a preheated oven at 200 °C (180 °C fan) for 10–15 minutes. Meanwhile wash, dry, and chop parsley. Sprinkle over the finished zucchini.
