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Stuffed Zucchini and Minced Meat in a Skillet
Instructions
I turn the zucchini into thin long strips. The easiest way is with a vegetable peeler. I sprinkle the resulting slices with salt on both sides. After 15 minutes, I use paper towels to remove the excess moisture from the strips. Without this step the rolls will be "watery".
I do not throw away the leftover zucchini. It goes into the filling – I chop it finely.
I pour boiling water over the rice and leave it for 10 minutes. I cut the onion into small cubes.
I combine the minced meat with the rice, onion, the finely chopped zucchini pieces, salt, paprika and pepper.
I form the rolls. I place the filling on a dried strip of zucchini.
I roll it up.
I do the same with the rest of the ingredients. I carefully arrange the formed rolls in a deep frying pan.
I grate the tomato on a vegetable grater. I cover all the rolls evenly with the resulting mixture. I let the liquid come to a boil. I simmer the rolls under a lid for no more than 30 minutes. The stuffed zucchini and minced meat in a skillet are ready.
I garnish the finished dish with fresh herbs. As a sauce for the rolls you can use sour cream seasoned with a little garlic pressed through a press.Enjoy your meal!
Tips
- 1
DRY THE STRIPS after salting – without this the rolls will "float" in their own juice and will not get the right texture.
- 2
DO NOT THROW AWAY THE LEFTOVER ZUCCHINI – in the filling it adds juiciness and binds the filling together better.
- 3
STEAM THE RICE, but do not boil it – it finishes cooking inside the roll together with the mince, staying firm.
- 4
SIMMER UNDER A LID for exactly 30 minutes – no longer, otherwise the rolls will fall apart. The same principle works in other zucchini dishes.
FAQ
Which minced meat is best to choose? +
A universal choice is a 50/50 mix of beef and pork (juicy but not fatty). Alternatives: chicken/turkey (a diet option, 65 kcal/100 g), beef (firmer), pork (fattier, tastier when fried). Ready-mixed "assorted" mince from the shop also works. For a children's version, use chicken or turkey. For "hearty" portions, use pork and beef. Fresh mince is always better than frozen – it has a richer flavour. The ideal fat content of the mince for these rolls is 15–20%.
Which rice should I use? +
The best choice is round-grain rice (for risotto, or Krasnodar rice) – it absorbs the juices well and becomes soft. Long-grain rice (basmati, jasmine) is less starchy, so the rolls will be more "crumbly". Parboiled rice is a matter of taste – it has a "rubbery" texture after simmering. Brown rice needs to be boiled for 20 minutes first. For your first time, use ordinary round rice. Some people replace the rice with buckwheat (boiled for 5 minutes) or bulgur – unusual, but tasty.
How long do the rolls keep? +
In the refrigerator in a closed container – 2–3 days. The next day the taste is even better – the filling becomes fully soaked in the tomato sauce. Reheat in a covered frying pan with 1–2 tablespoons of water, or in the microwave. They can be frozen (for up to 2 months) – defrost in the refrigerator for 6–8 hours, then reheat. For longer storage, freeze the rolls raw (before simmering), then simmer them from frozen, adding 10 minutes to the time.
Which sauce should I serve them with? +
The classic: sour cream + finely chopped garlic (1 clove per 200 g of sour cream) + dill. Other options: homemade tomato sauce, Greek yoghurt (a diet option), mayonnaise + mustard 2:1, a herb and olive oil sauce (a pesto-style option). For children – just sour cream or kefir. For adults – with the addition of spicy adjika or chilli sauce. The rolls are tasty on their own, but a sauce adds the "finishing touch".
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