Stuffed Zucchini With Dill Sauce

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Halve the zucchini lengthwise and scoop out the centers, leaving sturdy shells. Chop and reserve the pulp, then arrange the shells in the baking dish and coat them with part of the olive oil and salt.

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 4.0 piece Zucchini

   Cookware: baking dish, Chef Knife, cutting board, spoon

3. Step 3

   Heat the rest of the olive oil in the skillet over medium heat. Add the onion and reserved zucchini pulp, then cook until softened and excess moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, spoon

4. Step 4

   Add the garlic, tomato paste, paprika, and black pepper. Cook over medium heat until fragrant, then remove the skillet from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 1.5 gr Black Pepper, 8.0 gr Garlic, 2.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: large skillet, spoon

5. Step 5

   Let the vegetable mixture cool briefly. Combine it in a mixing bowl with the beef, rice, and another portion of the salt.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Beef, 3.0 gr Salt, 80.0 gr White Rice

   Cookware: mixing bowl, spoon

6. Step 6

   Divide the filling among the zucchini shells without packing it tightly. Pour the beef stock into the baking dish around the zucchini and cover the dish tightly with foil.

   Ingredients used: 250.0 ml Beef Stock

   Cookware: aluminum foil, baking dish, spoon

7. Step 7

   Bake covered for 35 minutes. Remove the foil and bake until the zucchini is tender, the rice is cooked, and the center of the filling reaches at least 71°C.

   Timer: 15 min (fixed)

   Cookware: aluminum foil, baking dish, Food Thermometer

8. Step 8

   Stir the sour cream, yogurt, dill, lemon juice, and final portion of salt together until smooth.

   Ingredients used: 15.0 gr Dill, 15.0 ml Lemon Juice, 120.0 gr Plain Yogurt, 1.0 gr Salt, 180.0 ml Sour Cream

   Cookware: small bowl, spoon

9. Step 9

   Rest the stuffed zucchini briefly, then serve with the dill sauce spooned over or alongside.

   Timer: 5 min (fixed)

   Cookware: baking dish, spoon