Ingredientes
Abobrinha1 kilogram
Carne moída de vaca300 grams- White Rice, washed and drained1.5 cup
- Tomato paste, dissolved in water1 tablespoon
Suco de limão0.5 piece
Sal1 teaspoon
Especiarias0.5 teaspoon
Canela em pó0.5 teaspoon- Potato, sliced1 piece
- Garlic, sliced3 clove
Suco de limão1 piece
Extrato de tomate1 tablespoon
Hortelã seca1 teaspoon
Sal0.8 teaspoon
Passos
- 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 minutos - 2
To prepare the filling, mix the rice, meat, salt, spices, tomato paste, and lemon juice well in a bowl.
5 minutosUtensílios necessários:
Tigela de mistura - 3
Stuff the hollowed zucchini until three-quarters full, leaving some space for the rice to expand.
5 minutos - 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 minutosUtensílios necessários:
Panela - 5
Mix the sauce ingredients in a bowl and pour them into the pot, then place the pot over medium heat.
5 minutosUtensílios necessários:
Tigela de mistura - 6
When the sauce starts to boil, reduce the heat, cover the pot, and let it simmer for 25 minutes.
25 minutos - 7
Remove the zucchini from the pot after it is cooked, place it on a serving plate, and garnish with potato slices.
5 minutos
Fatos nutricionais
* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

