Ingrédients
Viande hachée500 grams- Onion, chopped4 pieces
- Garlic cloves, crushed4 cloves
Huile Végétale2 tablespoons- Salt and spices0
- Chicken broth cube1 cube
- Celery, cut into small cubes2 stalks
- Bell pepper, cut into small cubes1 piece
- Tomatoes, cut into small cubes4 pieces
Eau1 cup- Cilantro, chopped1 bunch
- Green chili, to taste2 pieces
Courgette1 kilogram- Pine nuts0
Mesures
- 1
Place the meat in a frying pan over heat and stir, add half the amount of onion, half the amount of garlic, salt, and spices, and stir.
10 minutesMatériel requis:
Poêle à frire - 2
Add the celery and chopped bell pepper, then cover the pot until it completely dries out from the liquids, and finally add the chopped cilantro; this is how the filling becomes ready.
10 minutesMatériel requis:
Marmite - 3
In a pot over heat, add two tablespoons of oil, then sauté the remaining onion, garlic, and green chili, add the tomatoes, salt, spices, broth cube, and water, then cover the pot for about ten minutes.
10 minutesMatériel requis:Marmite - 4
Place the mixture in the blender and blend until it becomes a red sauce.
5 minutesMatériel requis:
Blender - 5
Wash the zucchini, remove the ends, then hollow them out, stuff them with the filling, and arrange the stuffed zucchini in a Pyrex dish, pour the tomato mixture over the zucchini.
10 minutesMatériel requis:🍳Pyrex dish - 6
Finally, add the pine nuts.
5 minutes - 7
Place the dish in the oven for 40 minutes.
40 minutes
Faits nutritionnels
Viande hachéepour 100gHuile Végétalepour 100gEaupour 100gCourgettepour 100g* 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.