Zucchini Boats
Submitted By: Hanan Brailowski - Canada
Arabic Cuisine
Zucchini boats with meat and bechamel sauce is very nice recipe with amazing taste
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 12 medium zucchini (kusa)
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic, crushed
- 400 g minced beef
- 425g can tomatoes
- ¼ cup tomato paste
- 1 cup beef stock (don't add salt if you use Maggi cubes)
- 1/3 cup short grain rice
- 2 tablespoon chopped fresh parsley
- salt, pepper
- ½ cup grated parmesan cheese
- Sauce:
- 30g butter
- 1 cup milk
- 1 egg beaten
- pinch of ground nutmeg
PREPARATION
- Cut zucchini in half lengthways, scoop out pulp with spoon, leaving thin shells, chop pulp finely.
- Heat oil in a a pan, add onion and garlic, stirring until onion is soft. Add minced meat, stirring until well browned. Add chopped pulp, undrained crushed tomatoes, combined tomato paste and stock. Bring to boil, stir in rice, simmer, uncovered about 15 minutes or until rice is tender and mixture is thick; stir in parsley, salt (if using) pepper to taste.
- Place zucchini shells on oven trays, fill with meat and rice mixture sprinkle with bechamel sauce. Bake in 180C (350F) moderate heat oven about 35 minutes or until vegetables are tender and tops are lightly browned.
- Bechamel Sauce: Melt butter in pan, add flour, cook, stirring until mixture is dry and grainy. Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens. Cool stir in egg and nutmeg.
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