Ingrédients
- Small zucchini1 kilogram
Huile1 cup- Onion, chopped3 pieces
- Tomatoes, sliced2 pieces
- Pine nuts3 tablespoons
- Tomato paste, dissolved in some water1 tablespoon
Épices0.3 teaspoon
Cannelle moulue0.3 teaspoon- Vegetable oil for frying1 cup
Viande de boeuf hachée200 grams
Sel1.5 teaspoons
Mesures
- 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 minutesMatériel requis:
Couteau
Poêle à frire - 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 minutesMatériel requis:Poêle à frire🍳Bowl - 3
Toast the pine nuts lightly in 3 tablespoons of oil, then add them to the filling and mix well.
5 minutesMatériel requis:Poêle à frire - 4
Stuff the hollowed zucchini with the meat and pine nut mixture until three-quarters full, leaving some space at the top.
5 minutes - 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 minutesMatériel requis:Poêle à frire
Plateau - 6
Preheat the oven to medium heat, about 180°C.
5 minutesMatériel requis:
Four - 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 minutes - 8
Place the tray in the oven for 15 minutes or until the sauce thickens.
15 minutesMatériel requis:Four - 9
Serve the dish hot with rice and vermicelli.
5 minutes
Faits nutritionnels
Huilepour 100gÉpicespour 100gCannelle mouluepour 100gViande de boeuf hachéepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.