Zucchini with minced meat
AUG. 28, 2024
Summer has returned once again, and the last zucchini and basil in the garden are waiting to be harvested and enjoyed. Today's recipe makes it especially delicious: zucchini with rice, minced meat, and beef broth – simple and perfect for a summery dinner!
Ingredients (for 4 people)
- 2-4 zucchini
- 300g minced meat
- 2 onions
- 2 cloves of garlic
- 2 tbsp olive oil
- 380 ml TrueBrodo beef bouillon
- Fresh tomatoes (approx. 200 g)
- 200 g rice
- Fresh basil (or 1 teaspoon dried oregano)
- Salt and pepper (or 4 tsp TrueBrodo vegetable bouillon powder)
- Fresh parsley, chilies as desired
Preparation:
1. Cook rice: Cook rice according to package instructions in lightly salted water. Once the rice is done, drain and set aside. (Soak whole-grain rice overnight in a little vinegar.)
2. Prepare the zucchini and tomatoes: Cut the zucchini and tomatoes into thick cubes. Remove the seeds from large zucchini.
3. Brown the minced meat: Finely chop the onions and garlic. Heat the pan gently and sauté the onions in olive oil until translucent. Add the garlic and sauté briefly. Add the minced meat and brown until crumbly and cooked through.
4. Deglaze with white wine: Deglaze the minced meat with a little white wine and add a glass of TrueBrodo beef bouillon.
5. Add zucchini and tomatoes: Add the diced tomatoes and zucchini to the minced meat and cook for a few minutes until the zucchini is tender. Simmer for about 10 minutes.
8. Season to taste: Season with salt and pepper or TrueBrodo vegetable bouillon powder.
9. Serve: Sprinkle with freshly chopped basil, olive oil and chilies if desired and enjoy immediately.
We hope this recipe brings a true taste of summer to your plate. Enjoy cooking it, and bon appetit!
