Recipe - Unold 58315 Notice D'utilisation

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RECIPE

Stuffed zucchini
4 portions
Cook 2 measuring cups rice with 3 measuring cups water in the rice cooker.
4 small zucchini, 5 peeled and seedless tomatoes, 1 bunch scallions, 500 g
ground beef, salt, pepper, oregano, 2 garlic cloves, 200 g sour cream, 100 g
grated cheese
Cut the zucchini in half, scrape out the inner vegetable pulp with a melon cutter.
Finely chop this vegetable pulp.
Place the zucchini halves in a greased casserole. Finely dice the tomatoes, add
to the vegetable pulp, peel and finely dice garlic. Cut scallions into rings, season
with pepper, salt, oregano, let marinate. Add boiled rice.
Fry the ground beef in a little oil, cook it almost all the way through, mix with
the vegetables. Fill the zucchini halves with this mixture. Mix cheese with sour
cream and distribute this mixture on the filled zucchini.
Place the casserole on the middle rack of the oven and bake at approx. 170°C
for approx. 20-30 minutes.
Tip: You can also simply cut the zucchini into slices approx. 8 mm thick. Layer
in a greased casserole, cover with the mixture, brush with the cream/cheese mix-
ture and bake.
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