Zucchini pan

Ingredients for 4 servings:

• 2 zucchinis
• 400 g minced meat, mixed
• 1 onion(s)
• ½ tsp mustard
• 1 egg(s)
• 1 slice(s) white bread
• 1 bag of rice
• salt and pepper
• Butter (margarine, frying fat)

Instructions

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

with rice and meatballs

Dice the onion. Rinse the white bread with water, squeeze out any excess water, and tear it into small pieces. Wash the zucchini, halve it, discard the watery contents, and dice the rest. Combine the minced meat, onion, white bread, mustard, and egg, and season generously with salt and pepper. Form into small balls and fry in a pan with butter (margarine or cooking fat) on all sides until crispy brown. Remove the balls and keep warm. Meanwhile, prepare the rice according to the instructions. Add the zucchini cubes to the pan, adding a little more butter (margarine or cooking fat) if desired, and braise. The length of time depends on how firm you want the zucchini to be. I usually braise it for around 15 minutes. Add the rice and braise for about 5 minutes. Finally, stir in the meatballs and simmer until the meatballs are piping hot. This dish also makes a great cold dish and is a favorite with my family in the summer.