👨‍🍳 Instructions

1. 1

   Prepare the zucchini: Wash the zucchini, trim off the ends, and cut them into 4-5 cm (about 2-inch) thick pieces. Carefully hollow out each piece with a spoon or a melon baller, leaving about a 0.5 cm (1/4 inch) thick shell. Reserve the scooped-out zucchini flesh, finely chop it, and set aside.

   💡 Tip: Be careful not to pierce through the bottom of the zucchini shells.
2. 2

   Make the filling: In a bowl, combine the ground beef, rinsed short-grain rice, finely chopped yellow onion, minced garlic, chopped reserved zucchini flesh, chopped parsley, vegetable oil, salt, pepper, and optional Vegeta or stock powder. Mix everything thoroughly with your hands until well combined.

   💡 Tip: Using short-grain rice helps create a creamier texture in the stuffing.
3. 3

   Stuff the zucchini: Loosely fill each zucchini shell with the beef and rice mixture, about three-quarters of the way full. Do not overstuff, as the rice will expand during cooking.

   💡 Tip: Leaving space for the rice to expand is crucial to prevent the zucchini from bursting.
4. 4

   Prepare the sauce: In a large pot or Dutch oven, combine the tomato sauce and water or beef broth. Add salt and pepper to taste.

   💡 Tip: Using beef broth instead of water will add more depth of flavor.
5. 5

   Arrange and cook: Carefully place the stuffed zucchini pieces, cut-side up, into the pot with the sauce. If you have extra filling, you can place it in the pot as well. Bring the liquid to a boil over medium-high heat.

   💡 Tip: Ensure the zucchini are mostly submerged in the liquid.
6. 6

   Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for about 1 hour to 1 hour and 30 minutes, or until the zucchini is tender and the rice is fully cooked. Check occasionally and add more liquid if needed.

   💡 Tip: Cooking on low heat ensures the zucchini cooks through without becoming mushy.
7. 7

   Serve: Serve the stuffed zucchini hot, with the sauce spooned over the top. It's often enjoyed with a side of yogurt or a simple salad.

   💡 Tip: This dish can also be prepared in the oven by arranging the stuffed zucchini in a baking dish, pouring the sauce over them, covering with foil, and baking at 375°F (190°C) for about 1 hour.