Zucchini Stuffed with Rice and Beef

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F), convection. Rinse the 40 g of dry white rice and cook it for 10 minutes in 400 ml of boiling water; drain. The grain should be almost cooked, still slightly firm in the center.

2. 2

   Halve the 300 g of zucchini lengthwise. Hollow them out, leaving about 7 mm of flesh against the skin; chop all the flesh you removed. Slice the 40 g of onion, chop the 100 g of tomato and the 6 g of parsley.

3. 3

   Heat 6 g of the 12 g of oil in a skillet. Cook the onion and zucchini flesh for 7 to 8 minutes to evaporate their liquid. Transfer to a bowl, let cool for 5 minutes, then mix with the precooked rice, the 100 g of raw ground beef, the parsley and a pinch of cumin and pepper.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.