Zucchini stuffed with lean beef, rice and dill with yogurt

Ingredients

For 1 serving

• Zucchini300 g
• Lean ground beef120 g
• White rice40 g
• Onion40 g
• Tomato passata100 g
• Dill4 g
• Parsley5 g
• Nonfat Greek yogurt60 g
• Lemon juice10 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C. Wash and trim the courgettes, halve them lengthways and scoop them out with a teaspoon, leaving a half-centimetre rim; chop the scooped-out flesh.
2. Finely chop the onion, dill and parsley and rinse the rice.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the onion and courgette flesh for 4 minutes, until soft. Add the lean beef mince and brown it for 4 minutes, breaking it up, until no longer pink; take off the heat and stir in the raw rice, herbs, salt and black pepper.
4. Fill the courgettes without packing too tightly and place them in a baking dish. Thin the tomato passata with half a glass of water, season and pour it around the courgettes.
5. Cover with foil and bake for 40 minutes, removing the foil for the last 10, until the courgettes are tender and the rice in the filling is cooked.
6. Meanwhile mix the Greek yoghurt with the lemon juice and a pinch of salt and serve with the courgettes.