Ingredienser
- Small zucchini1 kilogram
Olje1 cup- Onion, chopped3 pieces
- Tomatoes, sliced2 pieces
- Pine nuts3 tablespoons
- Tomato paste, dissolved in some water1 tablespoon
Krydder0.3 teaspoon
Malt kanel0.3 teaspoon- Vegetable oil for frying1 cup
Kjøttdeig av storfe200 grams
Salt1.5 teaspoons
Trinn
- 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 minNødvendig utstyr:
Kniv
Stekepanne - 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 minNødvendig utstyr:Stekepanne🍳Bowl - 3
Toast the pine nuts lightly in 3 tablespoons of oil, then add them to the filling and mix well.
5 minNødvendig utstyr:Stekepanne - 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 minNødvendig utstyr:Stekepanne
Bakke - 6
Preheat the oven to medium heat, about 180°C.
5 minNødvendig utstyr:
Ovn - 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 minNødvendig utstyr:Ovn - 9
Serve the dish hot with rice and vermicelli.
5 min
Ernæringsfakta
Oljeper 100gKrydderper 100gMalt kanelper 100gKjøttdeig av storfeper 100gSaltper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.