I have bought nice little zucchinis the other day. So fresh and inspirational. I usually make cream soup or just breaded zucchini slices, but today everything went different. With fresh fennel herb and some cheese the zucchinis got unforgettable innovative taste.
Ingredients
- 4 little zucchinis
- 400g of ground meat(beef or pork)
- 1 average onion+2 inches long leek part
- 4 tsp of salt
- 1 tsp of pepper
- 1 tbsp of oil
- 3 tbsp of rice
- 3 eggs
- 4 tbsp of sour cream
Method
Cook the cut onion and leek on a tbsp of oil for 10 minutes and by adding salt to shorten the cooking. Add the grounded meat and cook more occasionally stirring with wooden spoon. Peel the zucchinis and cut lengthwise. Hollow them with a spoon and use that inner zucchini meat to enrich the stuffing. So, add the inner zucchini meat to ground meat and cook it together until the water evaporates. Add salt and pepper to bring it to perfection. Now is the time to stir in the rice and 1 egg.
Stuff the zucchinis with prepared meat. Beat two eggs with sour cream and a tsp of salt and pour it over zucchinis before baking. Preheat the oven on 400F degrees and bake the zucchinis in a pan covered with baking paper until they get nice color. Until then you have time to make a nice fenel-cheesy sauce.
Squeeze one onion and cook it on oil very shortly - not to get color! Add 2 tbsp of flour and stir it a bit. Pour 1 1/2 cup of milk and cook the sauce. Add 2 tbsp of grated cheese that should melt and 1 tbsp of chopped fennel. 1 tsp of salt should be enough but depends on the saltiness of the cheese. As the zucchinis come out of the oven pour the sauce over them and serve.
