Ingredients
- 1,5 Kg small, light green zucchini
For the filling
- 300 g Ground beef
- 40 g Round grain rice
- 1 Tomato
- 1/2 Onion
- 1/2 TSP Cinnamon
- Salt, pepper
For the sauce
- 500 ml strained tomatoes
- 1 L Water
- 2 TBSP Tomato paste
- 1 Bay leaf
- 1 Garlic clove
- 1,5 TSP dried mint
- 1/2 TSP Cinnamon
- Salt, pepper
Zubereitung
Courgettes & stuffing
- Cut off the stalk of the courgette. The courgette now has a cut surface.
- Carefully pierce the cut surface with the handle of a tablespoon and scrape out the flesh. You can pierce the cut surface several times at the beginning to make it easier to scrape out the flesh. Then set the courgettes aside.
- Wash the round grain rice until the water is no longer milky. Pour off the water.
- Cut the tomatoes into cubes.
- Finely chop the onion.
- Mix all the ingredients for the filling together and season with cinnamon, salt and pepper.
- Now fill the courgettes with the mince mixture and set the filled courgettes aside.
Sauce
- Put the strained tomatoes and tomato paste in a large pot, fill with water and heat.
- Add the bay leaf, cinnamon, mint, salt and pepper and bring the sauce to the boil over a high heat.
- Crush the garlic and add to the sauce.
- Add the stuffed courgettes to the sauce and simmer, covered, over a medium heat for about 30 minutes.
Notes
By the way, you can make courgette pancakes very well from the pulp 😉 .Recipe contains affiliate links.
Nährwerte
Calories: 345kcal | Carbohydrates: 32g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 269mg | Potassium: 1673mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1331IU | Vitamin C: 84mg | Calcium: 141mg | Iron: 5mg