👨‍🍳 Instruktioner

1. 1

   Wash the zucchini. Trim off the ends and cut each zucchini in half lengthwise. Scoop out the seeds and some of the flesh to create a cavity for the filling, leaving about a 1 cm border. Reserve the scooped-out zucchini flesh if desired for another dish.

   💡 Proffstips: Use a spoon or a melon baller to hollow out the zucchini.
2. 2

   In a bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, chopped parsley, salt, pepper, paprika, and seven spice (if using). Mix well with your hands until all ingredients are evenly distributed.

   💡 Proffstips: Ensure the filling is well-seasoned.
3. 3

   Stuff each zucchini cavity generously with the meat and rice mixture. Do not pack too tightly, as the rice will expand during cooking.

   💡 Proffstips: Leave a small space at the top to accommodate rice expansion.
4. 4

   In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Add the stuffed zucchini, cut-side up, and sear them for a few minutes until lightly browned.

   💡 Proffstips: This step adds extra flavor and helps the zucchini hold their shape.
5. 5

   In a separate bowl, whisk together the tomato paste, water, and any remaining salt and pepper. Pour this sauce over the zucchini in the pot.

   💡 Proffstips: Ensure the sauce covers most of the zucchini.
6. 6

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the zucchini is tender and the rice is fully cooked.

   💡 Proffstips: Check periodically and add a little more water if the sauce becomes too thick.
7. 7

   Serve hot, spooning some of the tomato sauce over each serving.