Zucchini stuffed with meat
A simple, easy and healthy dish. It's a tasty alternative to stuffed cabbage, but it's much easier to cook zucchini, as it doesn't require pre-preparation like with cabbage leaves.
They're a delicious alternative to stuffed cabbage.
Composition:
- zucchini— 3 pcs.
- stuffing (pork and beef) — 300 gr.
- rice - 200 gr.
- small carrots - 1 pc.
- small onion - 1 pc.
- vegetable oil for frying
- salt, pepper — to taste
Cooking:
Prepare the minced meat. To do this, pass the meat through a meat grinder. It is tastiest to use a mixture of pork and beef, but you can use any other meat.
Rinse the rice, pour cold water so that it covers the groats by a few centimeters and bring to a boil. After that, reduce the heat and cook until half-cooked - about 10-12 minutes. Drain the excess water and cool the rice.
Meanwhile, peel the onion and carrots, chop the onion finely, grate the carrots.
Heat a small amount of refined sunflower oil in a frying pan and fry the vegetables in it until soft. If you do not like carrots, you can leave them out, but in the finished dish they are practically insensible, but make the mince much juicier.
Add rice and vegetables, salt and pepper to taste and mix everything thoroughly.
Wash the zucchini, cut it across into several slices about 5-7 cm thick.
Carefully with a spoon or a special knife remove the flesh, leaving a little flesh on one side to form the so-called bottom.
And then remove the flesh.
Fill the "kegs" of zucchini with stuffing and place in a saucepan.
Fill with cold water, bring to a boil, reduce heat and simmer until tender - about 40 minutes.
Serve with sour cream or fresh vegetables.
Enjoy!
