Stuffed Zucchini
⏳ Time
5 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
In this stuffed zucchini recipe, you can take a flexible approach to the ingredients and cook according to your preferences and what you have on hand. First, you can adjust the balance of zucchini and meat to your liking—feel free to go heavier on one or the other. Second, you can substitute sunflower oil for olive oil for a more aromatic flavor, or mix it with butter for a pleasant creaminess. Third, Dutch cheese can be replaced with another type, as long as it melts well.
Ingredients
- Courgette - 1 piece
- Ground meat - 7.1 oz
- Edam Cheese - 1.8 oz
- Rice - 2.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 2 fl oz
- Garlic - 1 clove
Step by Step guide
Step 1
Rinse the rice and add water in a 1:2 ratio, sprinkle in some salt, bring to a boil, then reduce the heat and cook covered until the rice is tender.
Step 2
Cut the zucchini into cubes.
Step 3
In a skillet, heat vegetable oil and sauté the zucchini until golden brown.
Step 4
Sauté the ground meat separately with the rice.
Step 5
Squeeze the garlic into the skillet using a press, then season with salt and pepper to taste.
Step 6
Cut the cheese into cubes or grate it.
Step 7
Mix everything in a small microwave-safe container or in a heatproof baking dish.
Step 8
Place the dish in an oven preheated to 464°F for 5–10 minutes. Alternatively, you can bake the dish in the microwave.
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