👨‍🍳 作り方

1. 1

   Preheat oven to 375°F (190°C). Wash zucchini, slice in half lengthwise, and hollow out the centers to create boats, leaving about 1/4 inch of flesh. Reserve the scooped-out zucchini flesh.

2. 2

   In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

4. 4

   Stir in the chopped zucchini flesh, rinsed rice, chopped parsley, salt, pepper, and paprika. Cook for 5 minutes, stirring to combine.

5. 5

   Add the tomato sauce to the skillet and stir well. Cook for another 5-10 minutes until the mixture thickens slightly.

6. 6

   Place the hollowed zucchini boats in a baking dish. Spoon the meat and rice filling evenly into each zucchini boat.

7. 7

   Pour the cup of water or beef broth around the zucchini in the baking dish. Cover the dish tightly with aluminum foil.

8. 8

   Bake for 45 minutes, or until the rice is cooked through and the zucchini are tender. Remove the foil and bake for an additional 5-10 minutes to allow the top of the filling to slightly crisp.

9. 9

   Garnish with fresh parsley before serving.