Courgette boats

Name: courgette boats
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 125 g white quick cooking rice; 2 zucchini; 1 onion; 300 g canned corn; 2 el traditional olive oil; 350 g minced beef variation possible; 380 ml sugo pasta sauce seasoning; 100 g grated young cheese bag of 150 g

Courgettes filled with rice, onion, corn, minced meat and young cheese from the oven.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Boil the rice in a pan with plenty of water and salt according to the instructions of the pack (leave the rest time of 15 min.). Meanwhile wash the courgettes and halve in length.
Scoop the courgettes with pointed spoon until approx. 1 cm. from the edge. Peel and sniper out. Drain the corn.
Preheat the oven to 200 ° C or gas oven setting 4.
Heat the oil in a wok or stir frying pan and fry the onion for 1 min. Add the ground beef and fry. Spoon the corn, rice, 1 dl sugo through it and season with salt and pepper. Place the courgettes in the dish and fill with rice mixture.
Pour the rest of the sugo next to it. Sprinkle with cheese. Fry the courgettes in the middle of the oven for about 25 minutes until done. Put them on the plates and scoop the rest of the rice filling next to it.