Ingredients (4 servings):
1 Onion chopped
90 g rice
1 tsp garlic powder
450 g minced meat (preferably beef)
400 g diced tomatoes (1 can)
1 tbsp tomato paste
1/2 tablet chicken broth
4 big Zucchinis
60 g grated cheese
1 tsp Provence herbs
1 pinch salt
1 pinch Pepper
2 tsp extra virgin olive oil
Preparation
Preheat the oven to 180 degrees.
In a skillet fry the onion with a teaspoon of olive oil for 3 minutes.
Add the rice and the garlic and fry, stirring for five minutes.
Grease a baking dish with the remaining oil and spread the rice into it.
In skillet, fry the minced meat for three minutes. Add the chopped tomatoes and the tablespoon of tomato paste, salt and pepper.
In a saucepan, mix the broth with a glass of water and bring to boil. Wash and cut the zucchini into thin slices and cook them for two minutes in the broth.
Spread half of the meat sauce on the rice then the zucchini on top of it. Spread the rest of the meat sauce on top of the zucchini. Cover with the broth.
Finish with grated cheese and sprinkle with Provence herbs.
Put to bake in the oven for 40 minutes.