Stuffed zucchini

Ingredients for 4 people

  • 8 zucchini, large
  • 1 onion
  • 1 clove of garlic
  • 2 carrots
  • 1 leek
  • 50 g olive oil
  • 500 g ground beef
  • 50 g white wine
  • 200 g Carolina rice
  • 1/3 bunch parsley
  • 1/3 bunch dill
  • 1/3 bunch mint
  • salt
  • pepper
  • 800 g water

For the lemon sauce

  • 1 vegetable bouillon cube
  • 700 g hot water
  • 80 g butter
  • 80 g all-purpose flour
  • grated zest and juice from 2 lemons
  • salt
  • pepper


Cooking instructions

  • Wash the zucchini well and cut off their stems.
  • Remove a slice off each end and keep them as a “lid”.
  • Carefully scoop out the flesh with a spoon from both sides.
  • Finely chop the flesh and set aside.
  • Finely chop the onion, garlic, carrots and leek.
  • Place a pan over medium to high heat. Add 2 tablespoons of olive oil and sauté the vegetables for 3-4 minutes stirring with a wooden spoon.
  • Add the zucchini flesh and sauté for 2-3 minutes.
  • Add the ground beef and sauté for 2-3 minutes.
  • Add the wine and allow it to evaporate for 2-3 minutes.
  • Add the rice, finely chopped herbs, salt, pepper and the 200 g of water.
  • Mix well and remove from heat.
  • Use a spoon to fill ¾ of each zucchini because the rice will fluff up.
  • Cover each end with the “lids” you cut off of the zucchini.
  • Place in a wide pot and add the remaining olive oil.
  • Add 600 g water, cover with lid and simmer for 35-45 minutes, until the zucchini softens and the rice cooks.

For the lemon sauce

  • Dilute the bouillon cube in the hot water and set aside.
  • Melt the butter in a pot.
  • Add the flour and sauté. Gradually add the diluted bouillon cube in batches. Whisk well with each addition so that no lumps are formed in the mixture.
  • When you have added all of it, cook for 2-3 minutes until the sauce thickens.
  • Add the lemon juice, lemon zest, salt and pepper. Whisk for 1-2 minutes.
  • Serve over stuffed zucchini.

Good Luck!