Wash the zucchini well under a stream of cold water and make sure to clean them of any impurities. The decision to keep the skin depends on personal preferences, but the skin can add a pleasant texture and an attractive appearance to the dish. If you choose to remove it, use a vegetable peeler. After peeling, cut the zucchini into appropriately sized pieces, then scoop out the seeds with a teaspoon, forming a small container for the filling.
Next, wash the rice under cold water, draining it well to remove excess starch. This will help achieve less sticky rice in the dish. Chop the onion finely and grate the carrot on a large grater, so that the flavors can be released more easily during cooking. In a frying pan, heat a little oil and add the onion and carrot, sautéing them until the onion becomes transparent and starts to release its aroma.
Once the vegetables are sautéed, add the minced meat, stirring constantly to avoid clumping. Sauté the mixture until the meat separates and releases its juices, and the aroma becomes enticing. Then, add the rice and continue to sauté, stirring, until the rice becomes slightly transparent. At this point, add the basil, two tablespoons of tomato paste, and a teaspoon of thyme, mixing well to combine the flavors. Season with salt and pepper to taste. Once you have a homogeneous mixture, take the pan off the heat and let the mixture cool slightly.
Once the mixture has cooled, incorporate the beaten egg to bind the filling. Fill the zucchini with this mixture, being careful not to overload them. Place the stuffed zucchini in a heat-resistant dish, arranged next to each other. In a separate bowl, dilute the remaining tomato paste with broth or wine, adding the rest of the thyme and a little pepper, then pour the sauce over the stuffed zucchini. Cover the dish with aluminum foil and place it in the preheated oven at 170 degrees for about 20 minutes, or until the zucchini and meat are nearly cooked.
After this interval, remove the foil and let the zucchini brown for another 10 minutes, until the sauce thickens and becomes delicious. Serve the dish warm, alongside sour cream, and for those who prefer a spicier taste, add hot pepper. This recipe will transform the zucchini into a savory and flavorful dish, perfect for a family meal or a special occasion.
Next, wash the rice under cold water, draining it well to remove excess starch. This will help achieve less sticky rice in the dish. Chop the onion finely and grate the carrot on a large grater, so that the flavors can be released more easily during cooking. In a frying pan, heat a little oil and add the onion and carrot, sautéing them until the onion becomes transparent and starts to release its aroma.
Once the vegetables are sautéed, add the minced meat, stirring constantly to avoid clumping. Sauté the mixture until the meat separates and releases its juices, and the aroma becomes enticing. Then, add the rice and continue to sauté, stirring, until the rice becomes slightly transparent. At this point, add the basil, two tablespoons of tomato paste, and a teaspoon of thyme, mixing well to combine the flavors. Season with salt and pepper to taste. Once you have a homogeneous mixture, take the pan off the heat and let the mixture cool slightly.
Once the mixture has cooled, incorporate the beaten egg to bind the filling. Fill the zucchini with this mixture, being careful not to overload them. Place the stuffed zucchini in a heat-resistant dish, arranged next to each other. In a separate bowl, dilute the remaining tomato paste with broth or wine, adding the rest of the thyme and a little pepper, then pour the sauce over the stuffed zucchini. Cover the dish with aluminum foil and place it in the preheated oven at 170 degrees for about 20 minutes, or until the zucchini and meat are nearly cooked.
After this interval, remove the foil and let the zucchini brown for another 10 minutes, until the sauce thickens and becomes delicious. Serve the dish warm, alongside sour cream, and for those who prefer a spicier taste, add hot pepper. This recipe will transform the zucchini into a savory and flavorful dish, perfect for a family meal or a special occasion.
Ingredients
-5 zucchini -150 g rice -1 large onion -1 carrot, optional -600 g minced beef or mix -2 tablespoons oil -1 teaspoon dried basil -6 tablespoons tomato paste -2 teaspoons dried thyme -1 egg -250 ml chicken or beef broth -300 ml dry white wine -salt -pepper, freshly ground For serving -sour cream, optional -hot pepper, optional