Stuffed zucchini

Ingredients

4 large zucchini
3/4 cup long grain white rice
1 egg lightly beaten
1.5 tblspn chopped fresh mint(optional)
400 g lean minced beef
1 onion
2 garlic gloves, crushed
2 cups of pasta sauce
2tsp of beef stock
1/4 cup grated parmesan


Preparation Method


1. Preheat the oven to 190c. Cut each zucchinin in half lengthwise and scoop out the pulpy centre with a teaspoon, leaving a 1 cm thick shell. Roughly chop the pulp.


2. Place the zucchini shells in a shallow baking dish, cover with foil and bake for 20 minutes, or until tender.


3. Meanwhile, cook the rice in a saucepan of lightly salted boiling water for 12-15 minutes until tender or put in microwave with 1 cup of water and cook for around 5 mins depending on watt of microwave.


4. Saute the beef over a moderate heat for 5 minutes, or until browned. Add onion and garlic cook for 5 mins until onion has softened. Stir in the pasta sauce add stock. Bring to boil, then reduce the heat and simmer gently for 10-15 minutes. Stir in the rice mixture and mix together.


5. Spoon the stuffing mixture into the zucchini shells and sprinkle with parmesan. Bake for 10-15 minutes until golden and crispy on top. Serve immediately and Buon Appetite!






Tell me how you went if you tried this out.