Ingredients

• 3 cups of SunRice Long Grain White Rice
• 3 large zucchini
• 500g mince of beef or pork
• 1 tspn olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tspn paprika
• 2 tblspn tomato paste
• 1 tblspn stock powder such as vegita
• Pepper to taste

Sour cream

• 1 1/2 cups breadcrumbs
• 1 cup grated Parmesan cheese

Fresh chopped parsley (optional garnish)

Instructions

• Preheat the oven to 170°C (350°F).

• Wash well and Halve each zucchini lengthwise and scoop out the flesh, to obtain oval cups. Leave the skin on.

• Fry onion in oil until transparent, add garlic - cook for a few seconds being careful not to burn.

• Add paprika then add mince brown the mince chopping it whilst its cooking.

• Add tomato paste salt (seasoning or stock) and pepper to taste.

• Mix rice through the mince and fill the zucchini cavities with the mixture this is fairly dry you can add a little sour cream here if you wish.

• Line baking dish with baking paper and arrange the zucchini in the dish.

• Gently spread sour cream over the mince/rice mix. Mix breadcrumbs and Parmesan and sprinkle over sour cream. Cook for about 1 hour.

• Arrange the zucchini on a platter.

• Ready to serve.

Tips

• For convenience use SunRice White Rice or Brown Rice in 90 seconds
• Great served cold.