Ingrédients
Courgette1 kilogram
Viande de boeuf hachée300 grams- White Rice, washed and drained1.5 cup
- Tomato paste, dissolved in water1 tablespoon
Jus de citron0.5 piece
Sel1 teaspoon
Épices0.5 teaspoon
Cannelle moulue0.5 teaspoon- Potato, sliced1 piece
- Garlic, sliced3 clove
Jus de citron1 piece
Concentré de tomate1 tablespoon
Menthe séchée1 teaspoon
Sel0.8 teaspoon
Mesures
- 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 minutes - 2
To prepare the filling, mix the rice, meat, salt, spices, tomato paste, and lemon juice well in a bowl.
5 minutesMatériel requis:
Bol de mélange - 3
Stuff the hollowed zucchini until three-quarters full, leaving some space for the rice to expand.
5 minutes - 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 minutesMatériel requis:
Marmite - 5
Mix the sauce ingredients in a bowl and pour them into the pot, then place the pot over medium heat.
5 minutesMatériel requis:
Bol de mélange - 6
When the sauce starts to boil, reduce the heat, cover the pot, and let it simmer for 25 minutes.
25 minutes - 7
Remove the zucchini from the pot after it is cooked, place it on a serving plate, and garnish with potato slices.
5 minutes
Faits nutritionnels
* 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.

