Stuffed Zucchini

In a saucepan, bring the water to a boil, add a little salt and the long-grain rice. Cook on low heat for 15 minutes.

Wash the zucchini, chop the stalks and flowers.

Cut the zucchini in half lengthwise and scrape out the flesh with a spoon. Preheat the oven to 180 °C.

Peel and chop the onion. Mix with the zucchini pulp, minced meat, salt, paprika, egg and bell pepper in a bowl.

Fold in the drained long grain rice as well.

Season the inside of the zucchini lightly with salt and fill with the mixture.

Mix the ingredients for the sauce in a gratin dish, place the zucchini in it.

Put the dish in the oven on the middle shelf and cook the zucchini for half an hour.

Arrange the stuffed zucchini and serve.

Preparation Tip:

The flesh of young, small zucchini is much more tender than that of larger zucchini.

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