Baked stuffed zucchini

80 min

Stuff zucchini with a mixture of ground meat and rice, and bake for half an hour to get an interesting meal prepared with olive oil.

75 g

Zlato Polje Arborio rice

1 packet

Fant seasoning mix for stuffed peppers and cabbage rolls

400 g

ground veal

50 g

gorgonzola

1 teaspoon

fennel seeds

2 tablespoons

olive oil

4 medium

zucchini

50 g

grated parmesan

3 tablespoons

olive oil

160 g

onion

2 cloves

garlic

390 g

Podravka Chopped tomatoes

teaspoon Vegeta Maestro basil

Pinch of

salt

Pinch of

Vegeta Maestro black peppercorns

Cook the rice in lightly salted water, drain and cool.
Add contents of packet of Fant for stuffed peppers and cabbage rolls to 100 ml water, mix well and let stand a few minutes.
Mix together ground meat with cooked rice, small pieces of gorgonzola, fennel seeds, olive oil, Fant mixture, and mix until well combined.
Slice zucchini in half lengthwise, hollow out the middle, and fill with prepared meat stuffing.
In a pan, heat olive oil and fry finely chopped onion until golden. Add in crushed garlic, stir briefly, and then add in chopped tomatoes and sauté.
Add a little water if needed. Once cooked, mix in dried basil, add salt and freshly ground pepper to taste, and remove from heat.
Grease a baking dish (20 × 30 cm), pour in tomato sauce, layer stuffed zucchini in the sauce, and sprinkle with grated parmesan.
Cover the dish with aluminium foil and bake in oven preheated to 200°C for about 30 minutes. Remove foil and bake another 20 minutes.