Zucchini with minced meat and rice filling and tomato sauce

Ingredients for 3 servings:

• 3 m.-large zucchini
• 125 g rice
• 400 g minced meat
• 1 garlic clove(s)
• 1 onion(s)
• 2 tomatoes
• 3 tbsp tomato paste
• 100 g cheese, grated
• Herbs, e.g. herbs of Provence
• 1 shot of water or white wine
• Vegetable stock powder
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A main course for several people – tastes like summer!

Cook the rice according to the package instructions until almost done. It should still be slightly firm to the bite, as it will continue to cook in the oven. Then rinse thoroughly in cold water to cool, then drain. Peel and finely dice the onion. Wash the zucchini, trim off the stem ends, and halve the zucchini lengthwise. Carefully scoop out the flesh with a teaspoon, reserving the flesh. Mix the minced meat with the onion and rice; season generously with salt, pepper, and herbs. Stuff the zucchini halves with the minced meat mixture, place on a baking tray lined with baking paper, and sprinkle with the cheese. Bake in the oven at 180°C (top/bottom heat) on the middle rack for about 30-45 minutes. For the sauce, heat a little oil in a pan. Crush the garlic and fry it. Finely chop the zucchini flesh and add it to the pan. Fry the tomato paste with the tomatoes. Wash and chop the tomatoes, and add them. Add a little water or white wine, cover, and simmer over low heat until the flesh is cooked through. Season the sauce with vegetable stock granules, salt, and pepper. Serve the zucchini and the sauce on plates.