Zucchini stuffed with minced meat and vegetables

Ingredients for 1 servings:

• 6 large zucchini, approx. 25 cm long
• 1 kg minced meat (beef)
• 10 large mushrooms, brown, diced
• 300 g rice, cooked
• 2 large onions, diced
• 1 large red bell pepper(s), diced
• 1 liter beef broth, instant
• 1 small can of tomatoes, chopped
• 200 ml cream
• Thyme
• rosemary
• salt and pepper
• 3 cloves garlic
• n. B. bay leaves
• Lemon pepper
• some vegetable oil for frying
• possibly flour, to thicken
• 150 g cheese, grated

Instructions

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

without eggs and bread

Wash the zucchini, trim off the stem and flower end, halve lengthwise, and scoop out the seeds with a vegetable melon baller. Discard the seeds. Then scoop out some more and dice the flesh. Sauté the onions in a little oil, add the diced mushrooms, season lightly with salt, and fry until the liquid has evaporated. Add the diced bell peppers and zucchini, rosemary, and thyme stalks, press in the garlic, stir in the spices, and sauté for about 10 minutes. The bell peppers should still have a bite. The vegetable mixture can be overseasoned. Discard the herb stalks, stir in the rice, and let cool slightly. Stir in the minced meat, season again, and stuff the zucchini. Sprinkle the zucchini with grated cheese. Place in a suitable ovenproof dish. I placed the zucchini in a large square baking dish and the drip tray of my oven. Pour 1 liter of beef broth and a can of diced tomatoes around the zucchini, add bay leaves if desired, and cook in the oven at 190°C (convection oven) for about 25-30 minutes. Pour the liquid into a saucepan, bring to a boil, and stir in cream. Thicken to taste. It’s ideal for freezing. Serve with rice, baguette, or mashed potatoes.