BAKED STUFFED ZUCCHINI
60' TIME
4 PORTIONS
2 DEGREE OF DIFFICULTY
PRINTMATERIALS:
- 150 g Agrino Brown Family 10’ wholegrain rice for stuffed vegetables
- 8 round zucchinis
- 200 g minced meat (veal)
- 60 g finely chopped onion
- 3 finely chopped garlic cloves
- 50 g grated carrot
- 50 g finely chopped fresh fennel
- 50 g finely chopped spring onions
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 500 ml chicken or vegetable broth
- Olive oil
- Salt
- Freshly ground pepper
METHOD OF PREPARATION:
Use a sharp knife to cut off the tops of the zucchini. Use a small spoon to scoop out flesh, leaving a 3-4 mm shell. Finely chop the flesh and set aside. Place a non-stick pack over high heat and add the olive oil. Saute the onion, garlic and the minced meat, until it becomes grainy. Add the finely chopped zucchini flesh, the carrot and the fennel and leave it to simmer for about 5’. Add the broth and the rice and boil it for 6’. Then add the parsley and the dill. Leave the mixture to cool down. Add salt and pepper to the emptied zucchinis and add the stuffing. Back them for 20’ at 180o C.
