Zutaten
- Small-sized zucchini1 kilogram
- Lean minced meat200 grams
- Onion, chopped3 pieces
- Tomato, sliced into rounds2 pieces
Öl4 tablespoons- Tomato paste, dissolved in some water1 tablespoon
Gewürze0.3 teaspoon
Gemahlener Zimt0.3 teaspoon
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 stuffing.
5 Min - 2
To prepare the filling, brush a little oil in a frying pan and sauté the onion 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 - 3
Stuff the hollowed zucchini with the meat mixture until three-quarters full, leaving some space at the top.
5 Min - 4
Fry the stuffed zucchini in oil, turning occasionally until they change color on both sides. Remove from heat and arrange in a baking dish.
10 MinBenötigte Werkzeuge:Bratpfanne🍳Baking Dish - 5
Preheat the oven to medium heat, about 180°C.
5 MinBenötigte Werkzeuge:
Ofen - 6
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 dish. Sprinkle with a teaspoon of salt.
5 Min - 7
Place the dish in the oven for 15 minutes or until the sauce thickens.
15 Min - 8
Serve the dish hot with rice and vermicelli.
5 Min
Nährwertangaben
Ölpro 100gGewürzepro 100gGemahlener Zimtpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.