Zutaten
Zucchini1 kilogram
Rinderhackfleisch300 grams- White Rice, washed and drained1.5 cup
- Tomato paste, dissolved in water1 tablespoon
Zitronensaft0.5 piece
Salz1 teaspoon
Gewürze0.5 teaspoon
Gemahlener Zimt0.5 teaspoon- Potato, sliced1 piece
- Garlic, sliced3 clove
- Zitronensaft1 piece
Tomatenmark1 tablespoon
Getrocknete Minze1 teaspoon- Salz0.8 teaspoon
Schritte
- 1
Cut the ends of the zucchini from the top, and hollow out the zucchini, making sure to leave a relatively thick outer layer that can hold the filling.
5 Min - 2
To prepare the filling, mix the rice, meat, salt, spices, tomato paste, and lemon juice well in a bowl.
5 MinBenötigte Werkzeuge:
Rührschüssel - 3
Stuff the hollowed zucchini until three-quarters full, leaving some space for the rice to expand.
5 Min - 4
Arrange the potato slices in a pot, and place the zucchini on top in a straight line, making sure not to leave any gaps between them, and cover with water.
5 MinBenötigte Werkzeuge:
Topf - 5
Mix the sauce ingredients in a bowl and pour them into the pot, then place the pot over medium heat.
5 MinBenötigte Werkzeuge:Rührschüssel - 6
When the sauce starts to boil, reduce the heat, cover the pot, and let it simmer for 25 minutes.
25 Min - 7
Remove the zucchini from the pot after it is cooked, place it on a serving plate, and garnish with potato slices.
5 Min
Nährwertangaben
Zucchinipro 100gRinderhackfleischpro 100gZitronensaftpro 100gSalzpro 100gGewürzepro 100gGemahlener Zimtpro 100gZitronensaftpro 100gTomatenmarkpro 100gGetrocknete Minzepro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.