John Myers
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Stuffed Zucchini with Yellow Basmati Rice
The perfect stuffed zucchini with yellow basmati rice recipe with a picture and simple step-by-step instructions.
Stuffed zucchini:
- 600 g 2 Zucchini
- 1 tsp Salt
- 150 g 2 Zwiebeln
- 2 piece Garlic cloves
- 20 g 1 rote Chilischote
- 20 g 1 Stück Ingwer
- 2 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 1 tsp Mild curry powder
- 1 tsp Rubbed thyme
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 Can Tomatoes finely chopped with tomato juice 400 g
- 50 g Gouda cheese
Yellow rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 1 Vine tomato
- 2 Stalk Parsley
Stuffed zucchini:
- Remove the flower base and stems from the zucchini, wash thoroughly, cut in half lengthways and scrape out with a spoon. Put the zucchini halves in boiling salted water (1 teaspoon salt) for approx. Cook for 5 minutes and take out. Put the finely chopped tomatoes in an ovenproof dish and place the zucchini halves on top. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, add the beef mince, fry until crumbly and remove again. Put the vegetables (onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes) in the pan and fry / stir fry vigorously. Add the fried mince and season with sweet soy sauce (1 teaspoon), mild curry powder (1 teaspoon), rubbed thyme (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colorful pepper from the mill (3 big pinches). Cook everything briefly and distribute it on the four hollowed out zucchini. Cut the cheese into strips and spread over the zucchini. Preheat the oven to 175 ° C and bake the zucchini in it for about 15-20 minutes.
Yellow rice:
- Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon) and turmeric (1 teaspoon), stir and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the yellow rice into a funnel (alternatively use a cup) and turn it onto the plate. Add the filled zucchini with the tomato sauce and garnish with ½ tomatoes each with parsley stalks, serve.
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