Zucchini Stuffed With Rice And Ground Meat Recipes

ZUCCHINI STUFFED WITH RICE AND GROUND MEAT

Steps:

• Preheat the oven to 180 ° C preheat.
• Combine rice with 600 ml (approximately 2 1/2 cup) of salted water and bring to a boil, cook for about 20 minutes, simmering, or until rice is al dente. Drain well.
• Rinse zucchini, cut off stalks and halve lengthwise. Scoop out pulp with a teaspoon, leaving about 1 cm (approximately 1/2 inch) shells.
• Chop zucchini pulp finely. Peel garlic and onion, chop finely. Rinse and halve tomatoes, remove seeds and dice.
• Heat 4 tablespoons of olive oil in a pan and saute onion and garlic for a few minutes. Add meat and saute until crumbly on medium heat. Add rice and zucchini pulp, saute for 4-5 minutes and add tomatoes. Season with salt, pepper and thyme. Cook, stirring, for a few minutes.
• Arrange zucchini halves in an oiled baking dish and brush the insides with a little oil. Season with salt and pepper, stuff with meat mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Remove from oven and serve.

ZUCCHINI BOATS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
• Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
• Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
• Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

ZUCCHINI STUFFED WITH GROUND MEAT

Steps:

• Preheat oven to 400°F.
• In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
• Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside.
• Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice.
• In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini.
• Arrange zucchini in nonstick baking pan or ovenproof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.