Vegetables and meat are a wonderful combination to create a very tasty and at the same time quite light lunch. Add to it originality and festive aesthetics, even if you cook for an ordinary family meal, and bake zucchini with minced meat.
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Baked zucchini with minced meat: recipe
Ingredients:
- 1.2-1.5 kg of young zucchini;
- 600 g of pork;
- 400 g of beef or veal;
- 1 chicken egg;
- 4 tbsp rice;
- 1 carrot;
- 1 onion;
- 1 tomato;
- 50 g of hard unsweetened cheese;
- 3 branches of dill and parsley;
- 1/3 tsp ground black pepper;
- 2.5 tsp salts;
- vegetable oil.
If you prefer to use only lean meat or poultry for stuffing vegetables, put a spoonful of sour cream in the filling to make it more tender.
Put the boiled rice. Wash the pieces of pork and beef, dry them with a paper towel, cut into large cubes, and pass through a meat grinder. Peel the onion, chop and divide into 2 servings. Add half the onion, boiled rice, chopped greens to the minced meat, pour the egg in there, add ground pepper and 1.5 tsp. salt. Mix everything well, preferably with your hands, so that all components are evenly distributed.
If there are too many stuffed zucchini, place the piece on a tray or flat plate, wrap it with cling film and freeze for the future.
Cut the peel from the zucchini and cut each into 2-4 thick circles. Carefully cut the cores out of them. Set aside the pulp and fill the remaining "cups" without bottom with minced meat. Stack the filling tight enough so that the cooked vegetables do not deform when cooking.