👨‍🍳 Instruktioner

1. 1

   Prepare the zucchini: Cut zucchini in half lengthwise or into 2-3 inch pieces for cups. Scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh finely. Salt the shells and chopped flesh and let them drain in a sieve for about 15-20 minutes to remove excess water.

   💡 Proffstips: Salting helps prevent the zucchini from becoming watery during baking.
2. 2

   Make the filling: In a large bowl, combine the ground meat, uncooked rice, minced yellow onion, minced tomato, chopped parsley, minced garlic (if using), salt, and pepper. Mix thoroughly with your hands until well combined.

   💡 Proffstips: Using your hands ensures all ingredients are evenly distributed.
3. 3

   Stuff the zucchini shells generously with the meat and rice mixture. If making cups, pack the filling firmly into each piece.

   💡 Proffstips: Don't overstuff, as the rice will expand during cooking.
4. 4

   Prepare the sauce: In a separate bowl or directly in the baking dish, combine the vegetable oil, minced large tomato, dried dill (if using), stock powder or Vegeta (if using), water, salt, and pepper. Stir well.

   💡 Proffstips: Adjust seasoning of the sauce to your preference.
5. 5

   Arrange the stuffed zucchini in a baking dish. Pour the prepared sauce around and over the zucchini. Cover the dish tightly with foil.

   💡 Proffstips: Ensure the baking dish is large enough to hold the zucchini snugly.
6. 6

   Bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and the filling is cooked through. If desired, you can broil for the last few minutes for a slightly browned top.

   💡 Proffstips: Baking time may vary depending on the size of the zucchini and your oven.