👨‍🍳 作り方

1. 1

   Prepare the zucchini: Wash the zucchinis, cut them in half lengthwise, and carefully scoop out the insides, leaving about a 1/2-inch thick shell. Reserve the scooped-out zucchini flesh.

   💡 プロのコツ: Ensure the shells are sturdy enough to hold the filling.
2. 2

   Prepare the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

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

4. 4

   Stir in the uncooked rice, reserved zucchini flesh (finely chopped), red paprika, Vegeta, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. 5

   Preheat oven to 180°C (350°F).

   💡 プロのコツ: Ensure oven is fully preheated before baking.
6. 6

   Stuff the zucchini shells generously with the meat and rice mixture. Arrange the stuffed zucchinis in a baking dish.

   💡 プロのコツ: Don't overstuff, as the rice will expand.
7. 7

   Prepare the sauce: In a blender, combine the tomato juice, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper. Blend until smooth.

   💡 プロのコツ: You can also use a food processor or an immersion blender.
8. 8

   Pour the tomato sauce over the stuffed zucchinis in the baking dish. Add enough water to come halfway up the sides of the zucchinis.

   💡 プロのコツ: This will help steam the zucchinis and cook the rice.
9. 9

   Cover the baking dish with aluminum foil and bake for 1 hour.

10. 10

    Remove the foil and bake for another 30 minutes, or until the zucchinis are tender and the sauce has thickened and is slightly browned.

    💡 プロのコツ: If the tops start to brown too quickly, you can loosely tent with foil.
11. 11

    Garnish with fresh chopped parsley before serving hot.

    💡 プロのコツ: Serve with a dollop of yogurt or sour cream if desired.