Spicy filled Rondini

Ingredients for 4 servings:

• 4 m.-large zucchini (Rondini)
• 400 g minced beef
• 2 large carrots
• ¼ vegetable onion(s)
• 2 rolls, stale, possibly
• 1 small bell pepper(s), red, possibly 1 large
• 100 g Emmental cheese
• 2 small garlic cloves
• 1 small bunch of parsley
• 2 tsp, heaped paprika powder
• 2 tsp, heaped salt
• 1 pinch(s) pepper, red or black
• some oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

simple, filling, with minced beef, low carb or food combining option included

Preheat the oven to 180°C with fan. Without fan, the cooking time increases by approximately 6-10 minutes, depending on the size of the Rondini. Wash and dry the Rondini. Cut off the top part of the Rondini like a lid. Keep the lids. Hollow out the bottom part and remove the seeds. Add a little oil to a baking dish. Place the Rondini in the pan. Soak the rolls in water. For low-carb and food combining versions, omit the rolls. Squeeze out the soft rolls and discard the water. Cut half the onion into small pieces. Clean and peel the carrots, and also cut or chop them into small pieces. Wash and deseed the bell peppers, and also chop them very finely. For the low-carb version, use a large bell pepper. Care is important here; if the carrot and bell pepper pieces are too large, they will not soften during oven cooking. If you want to be on the safe side, grate the carrots finely using a coarse grater. Wash and chop the parsley, reserving 4 small parsley leaves for garnishing. Peel the garlic cloves and crush them with a press or the back of a knife. Mix the minced meat and the bread rolls together. Add the onion, garlic, and remaining vegetables. Add the chopped parsley and knead everything well. Season with salt and spices. Fill the 4 Rondini with the minced meat mixture and sprinkle with Emmental cheese. Bake in the preheated oven for approximately 25-35 minutes. After 10 minutes of cooking, add the Rondini lids to the baking dish. Do not place them on top of the Rondini! At the end of the cooking time, test for doneness with a fork. If the Rondini can be easily pierced and juices ooze out, they are ready to serve. If the Rondini are still hard, cook for another 5-10 minutes. Serve on a plate. To do this, place the Rondini on a plate, cover halfway, and garnish with parsley. Serve with toasted bread. For a low-carb or food combining version, a green salad is a good side dish.