Round Zucchini Stuffed with Paprika Beef, Rice and Sardo Gratin

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 tablespoon of the olive oil.

2. 2

   Cut a thin lid off each round zucchini. Using a spoon, carefully hollow them out and reserve the flesh and lids. Finely chop the zucchini flesh.

3. 3

   Bring water with a pinch of salt to a boil in a large pot. Cook the hollowed zucchini for 5 minutes to soften them slightly. Remove and drain them upside down.

4. 4

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with salt, black pepper, sweet paprika, and dried oregano.

6. 6

   Add the diced tomato and the chopped zucchini flesh. Cook for 6 minutes, stirring, until the tomato softens and the filling reduces slightly.

7. 7

   Remove from the heat and mix in the cooked white rice and half of the chopped fresh parsley. Taste and adjust salt and pepper if needed.

8. 8

   Place the zucchini in the baking dish. Fill them generously with the beef and rice mixture. Pour the vegetable broth into the bottom of the dish and place the lids on the side or on top of each zucchini.

9. 9

   Sprinkle the grated sardo cheese over the stuffed zucchini. Bake for 25 to 30 minutes at 200 °C / 400 °F, until the cheese is golden and the zucchini are tender.

10. 10

    Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh parsley on top before serving.