Light stuffed zucchini

Ingredients

For 4 servings

• •2 2 Courgette(s)
• •400 g 400 g Ground beef 5% fat
• •200 g 200 g Basmati rice
• •1 1 Onion(s)
• •1 gousse 1 Garlic foam
• •200 g 200 g Tomato rolls
• •30 g 30 g Parmesan
• •2 c. à soupe 2 tablespoons Olive oil
• •2 2 branch(s) Thym
• •8 8 sheet (s) Basilica
• •4 4 strand(s) Persley
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

Method

1. 1.Preheating the oven and preparing zucchini
2. 2.Preheat your oven th.7 (200°C). Wash the zucchini and cut them in half lengthwise. With a spoon, avoid each half of zucchini and keep the flesh apart. Peel the onions and garlic. Thin the onions and chop the garlic. Book.
3. 3.Preparation of the stuffing
4. 4.In a skillet, sauté the meat of the zucchini in olive oil with the chopped onions and garlic, stirring occasionally. Add the ground beef and sauté it again. Sprinkle with thyme and chopped basil, salt and pepper. The farce is ready.
5. 5.Baking and baking
6. 6.Fill the half-curves with the stuffing and place them in a baking dish. Pour the tomato coulis over the zucchini. Bake and cook 40 min.
7. 7.Parmesan finish and rice cooking
8. 8.A few minutes before the end of cooking your stuffed zucchini, sprinkle with parmesan and place the dish in the oven under the grill for another few minutes. Meanwhile, bring a large volume of water to a boil. Put the rice to cook 8 to 10 min depending on the time indicated on the package. Serve the stuffed zucchini with rice and decorate with parsley.