Description

Ingredients

• Zucchini boats 🥒 Original: Zucchini boats 🥒
• 🥒 4 medium zucchini, about 900 g total (4 medium / 2 lb) Original: 🥒 4 medium zucchini, about 900 g total (4 medium / 2 lb)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• ‌ Original: ‌
• Beef rice filling 🍖
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧅 180 g onion, finely chopped (1½ cups / 6.3 oz) Original: 🧅 180 g onion, finely chopped (1½ cups / 6.3 oz)
• 🥕 90 g carrot, finely grated (⅔ cup / 3.2 oz) Original: 🥕 90 g carrot, finely grated (⅔ cup / 3.2 oz)
• 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz) Original: 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz)
• 🍖 450 g ground beef (1 lb) Original: 🍖 450 g ground beef (1 lb)
• 🍚 90 g short-grain rice, rinsed (½ cup / 3.2 oz) Original: 🍚 90 g short-grain rice, rinsed (½ cup / 3.2 oz)
• 🍅 30 g tomato paste (2 tbsp / 1 oz) Original: 🍅 30 g tomato paste (2 tbsp / 1 oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.17 oz) Original: 🌶️ 5 g sweet paprika (2 tsp / 0.17 oz)
• 🌫️ 1 g smoked paprika (½ tsp / 0.03 oz) Original: 🌫️ 1 g smoked paprika (½ tsp / 0.03 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.2 oz) Original: 🧂 6 g fine sea salt (1 tsp / 0.2 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🌿 10 g fresh parsley, chopped (¼ cup / 0.35 oz) Original: 🌿 10 g fresh parsley, chopped (¼ cup / 0.35 oz)
• 💧 120 ml water or stock (½ cup / 4 fl oz) Original: 💧 120 ml water or stock (½ cup / 4 fl oz)
• ‌ Original: ‌
• Tomato paprika sauce 🍅
• 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz) Original: 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz)
• 💧 250 ml vegetable or beef stock (1 cup / 8.5 fl oz) Original: 💧 250 ml vegetable or beef stock (1 cup / 8.5 fl oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz)
• 🧄 2 garlic cloves, minced (2 cloves / 0.35 oz) Original: 🧄 2 garlic cloves, minced (2 cloves / 0.35 oz)
• 🍃 1 bay leaf Original: 🍃 1 bay leaf
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• ‌ Original: ‌
• Dill yogurt finish 🌿 dairy Original: Dill yogurt finish 🌿
• 🥛 200 g Greek yogurt or thick plain yogurt (¾ cup / 7 oz) dairy Original: 🥛 200 g Greek yogurt or thick plain yogurt (¾ cup / 7 oz)
• 🌿 12 g fresh dill, chopped (¼ cup / 0.4 oz) Original: 🌿 12 g fresh dill, chopped (¼ cup / 0.4 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.3 fl oz) Original: 🍋 10 ml lemon juice (2 tsp / 0.3 fl oz)
• 🧂 1 g fine sea salt (¼ tsp / 0.03 oz) Original: 🧂 1 g fine sea salt (¼ tsp / 0.03 oz)
• ‌ Original: ‌
• Finish 🌿 Original: Finish 🌿
• 🌿 10 g fresh parsley, chopped (¼ cup / 0.35 oz) Original: 🌿 10 g fresh parsley, chopped (¼ cup / 0.35 oz)
• 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz)

Preparation

• Prepare the zucchini 🥒 ‌ Heat the oven to 200°C (392°F). Cut the zucchini in half lengthwise, scoop out the centers with a spoon, and chop the scooped flesh finely. Sprinkle the zucchini boats with 3 g salt and set aside for 10 min. ‌
• Start the filling 🧅 ‌ Heat 30 ml olive oil in a large pan over medium heat. Add onion, carrot, and the chopped zucchini flesh. Cook for 8 min, stirring often, until soft and lightly golden. ‌
• Brown the beef 🍖 ‌ Add garlic and cook for 1 min. Add ground beef and cook for 7 min, breaking it apart, until no longer pink and lightly browned. ‌
• Add rice and spices 🍚 ‌ Stir in rice, tomato paste, sweet paprika, smoked paprika, salt, black pepper, parsley, and 120 ml water or stock. Cook for 5 min, until the mixture thickens slightly. The rice will finish cooking in the oven. ‌
• Make the sauce 🍅 ‌ In a baking dish, mix crushed tomatoes, stock, olive oil, paprika, garlic, bay leaf, and salt. Spread the sauce evenly across the bottom of the dish. ‌
• Fill and bake 🔥 ‌ Pat the zucchini boats dry, brush with 15 ml olive oil, and fill generously with the beef rice mixture. Place them into the tomato sauce. Cover loosely with foil and bake at 200°C (392°F) for 30 min. ‌
• Finish uncovered ✨ ‌ Remove the foil and bake for 12 min more, until the zucchini is tender, the filling is set, and the sauce is bubbling around the edges. Rest for 10 min. ‌
• Add dill yogurt 🌿 ‌ Mix yogurt, dill, lemon juice, and salt in a small bowl. Spoon a little over the warm zucchini just before serving, then finish with parsley and a light drizzle of olive oil.

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