Zucchini with minced meat and rice filling

Ingredients for 4 servings:

• 3 zucchinis
• 5 tomatoes, peeled and pitted
• 1 bunch of spring onions
• 500 g minced meat
• 350 g rice
• olive oil
• salt and pepper
• herbal salt
• nutmeg
• lots of garlic (to taste)
• Crème fraîche
• n. B. Cheese for topping
• Herbs as desired
• Spice(s) as desired, e.g. paprika powder, cayenne pepper, etc.
• Broth powder
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

The filling also makes a great rice salad.

Halve the zucchini, generously scoop out the insides with a tablespoon, then chop finely and place in a large bowl. Place the halved zucchini in a greased baking dish, drizzle with olive oil, season with herb salt, chop some of the garlic if desired or just halve it and add it to the zucchini halves, and cover. Bring a large pot of water to a boil. Instead of salt, season with instant broth. When the water boils, make a cross-shaped cut in the top of the tomato skin and add it briefly; the skin will easily peel off. After peeling, quarter, deseed, and finely dice. Add the diced tomatoes to the bowl with the zucchini innards. Add the spring onions and remaining chopped garlic to the bowl. Cook the rice in the broth, drain, and add to the bowl. Season everything with salt, pepper, herbs, and nutmeg, mix well, and cover to allow the mixture to infuse. Brown the ground beef in a large pan. When it’s crumbly, add the contents of the bowl and cook briefly. Remove the pan from the heat. Season to taste with paprika, cayenne pepper, etc. (As mentioned, this filling also makes a great rice salad.) Fill the zucchini in the casserole dish with the filling, spread crème fraîche on top to taste, and sprinkle with grated cheese. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), top/bottom heat, for about 20-30 minutes, depending on how crispy you like the zucchini. If you prefer the zucchini to be a little soft, simply add a little more broth to the casserole dish. Serve with salad and bread.