Tomatoes and zucchini with 2 fillings

Last Recipes

Tomatoes and zucchini with 2 fillings

Tomatoes and zucchini with 2 fillings






Ingredients
Number of people
-
4
+

4 tomatoes to stuff

4 round courgettes

250 g long grain rice

Pepper

Salt

1 l of broth

300 g veal shank

100 g sausage meat

100 g of bread

25 cl milk

2 eggs

1 carrot

1 bouquet garni

1 bunch of basil

Coarse salt

300 g ground beef meat

2 tablespoons olive oil

2 spoons of tomato paste

1/2 bunch fresh coriander

50 g breadcrumbs
For the stuffing of tomatoes:

1 onion
For the stuffing of courgettes:

1 onion




Preparation 
TOTAL TIME: 2H45
Preparation: 45 min
Cooking time: 2 h
Step 1
Cut a "hat" of tomatoes and zucchini, hollow them out. Season the inside with salt and pepper, turn them over and let them drain.
Step 2
Pour the rice into an oiled dish.
Step 3
Put the veal shank in a large saucepan, with the onion, the peeled carrot, 1 handful of coarse salt and the bouquet garni. Cover with cold water and cook for 1 hour and a half over medium heat. Skim for the first 15 minutes.
Step 4
Soak the bread crumb in the milk.
Step 5
Cook the hard-boiled eggs for 10 minutes in boiling water. Peel and chop them with a knife.
Step 6
Wash and finely chop the basil.
Step 7
Once the hock is cooked, drain it and boneless. Chop the recovered meat and mix it in a bowl with the chopped hard-boiled eggs and sausage meat. Drain the bread crumb and add it, as well as the basil, salt and pepper.
Step 8
Stuff the tomatoes and place them in the dish, on top of the rice.
Step 9
Prepare the zucchini stuffing: chop the onion and coriander.
Step 10
Fry the minced meat in a pan in hot oil, then add the onion. Stir, and add the tomato paste, coriander, salt and pepper.
Step 11
Cook for about 30 minutes over medium heat. Remove from the heat, add the breadcrumbs and mix the stuffing.
Step 12
Stuff the courgettes and place them on top of the rice with the tomatoes. Sprinkle the rice with broth at the same height.
Step 13
Bake the dish in the oven at 200°C (thermostat 6) for 20 minutes. Add broth to the rice, which must have absorbed, then put it back in the oven for 20 minutes.
Step 14
Serve immediately after removing from the oven.
I add my grain of salt

No comments