Zutaten
- Small zucchini1 kilogram
Öl1 cup- Onion, chopped3 pieces
- Tomatoes, sliced2 pieces
- Pine nuts3 tablespoons
- Tomato paste, dissolved in some water1 tablespoon
Gewürze0.3 teaspoon
Gemahlener Zimt0.3 teaspoon- Vegetable oil for frying1 cup
Rinderhackfleisch200 grams
Salz1.5 teaspoons
Schritte
- 1
Cut the ends of the zucchini and hollow them out, making sure to leave a relatively thick outer layer that can hold the filling.
5 MinBenötigte Werkzeuge:
Messer
Bratpfanne - 2
To prepare the filling, sauté the onion in a frying pan until soft, then add the meat, salt, spices, and cinnamon, and cook the mixture until the meat is done. Remove the filling from the heat and let it cool.
10 MinBenötigte Werkzeuge:Bratpfanne🍳Bowl - 3
Toast the pine nuts lightly in 3 tablespoons of oil, then add them to the filling and mix well.
5 MinBenötigte Werkzeuge:Bratpfanne - 4
Stuff the hollowed zucchini with the meat and pine nut mixture until three-quarters full, leaving some space at the top.
5 Min - 5
Fry the stuffed zucchini in a cup of oil, turning occasionally until they change color on both sides. Remove from heat and arrange in a baking tray.
10 MinBenötigte Werkzeuge:Bratpfanne
Tablett - 6
Preheat the oven to medium heat, about 180°C.
5 MinBenötigte Werkzeuge:
Ofen - 7
Place the tomato slices on top of the zucchini, then add the dissolved tomato paste and pour enough water to cover the contents of the tray. Sprinkle with a teaspoon of salt.
5 Min - 8
Place the tray in the oven for 15 minutes or until the sauce thickens.
15 MinBenötigte Werkzeuge:Ofen - 9
Serve the dish hot with rice and vermicelli.
5 Min
Nährwertangaben
Ölpro 100gGewürzepro 100gGemahlener Zimtpro 100gRinderhackfleischpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.