30 min

Method

Zucchini: 

Scoop out the pulp and fill the zucchini with fried minced beef and some pine nuts. Then pan-fry in oil for a few minutes.

Yogurt dressing:

Mix yoghurt with a little cornstarch. Bring the mixture to the boil on medium heat, stirring constantly. When the yogurt reaches boiling point, add the stuffed zucchini. Leave these to simmer for a few minutes. 

Rice:

Rinse the rice well. Now cook the vermicelli as described on the package, and add over the rinsed rice along with a portion of boiling water. Put a lid on the pot and bring this to the boil. Lower the heat a little, and simmer for 10 minutes. 

Ingredients

To serve 6

  • 1 kg baby zucchinis
  • 1 kg yoghurt (Greek)
  • 20 g cornstarch
  • 50 g pine nuts
  • 400 g minced meat
  • 400 g rice
  • 50 g vermicelli
  • 100 ml rapeseed oil for frying the meat 

Nutritional value per serving/per 100 g

Energy/Calories

870 kcal/173 kcal

Carbohydrates

77.5 g/15.5 g

Protein

33 g/6.5 g

Fat

43 g/9 g

- of which saturated fat

14 g/3 g

- monounsaturated fat

14.5 g/3 g

- polyunsaturated fat

14.5 g/1.5 g

Dietary fibre

19 g/4 g

Allergen content

Gluten

No

Lactose

Yes