The creaminess of zucchini melts into a juicy, well-seasoned ground beef filling. The stuffing has tender rice, sweet vegetables, and a layer of melty cheese that gratins golden without feeling heavy. Homestyle, generous, and full of that warm baked comfort.
Turn what you find into an experience you can actually bring to your kitchen.
Preheat the oven to 200 °C. Cut the zucchini lengthwise, scoop out the flesh carefully, and chop it finely. Keep the shells like firm little boats, without breaking the base.
Place the zucchini boats on a tray, brush with part of the oil, and season with a pinch of salt. Bake for 10 minutes, until they begin to soften but still hold their shape.
Heat the remaining oil and sauté the onion, garlic, and carrot for 6 minutes, until the onion is soft and sweet-smelling. Add the ground beef, cumin, oregano, ají de color, pepper, and the remaining salt; cook for 8 minutes, until the beef loses its raw color and the base looks juicy.
Add the chopped zucchini flesh, tomato sauce, and cooked white rice. Cook for 5 minutes, until the filling thickens and no longer releases liquid in the pan. Turn off the heat and mix in the egg to bind the filling.
Fill the zucchini boats with the beef mixture, pressing gently so it sits compact without being smashed. Cover with melty cheese and bake for 15 minutes, until the cheese is melted and golden in spots.
Let it rest for 5 minutes before serving. The zucchini should be tender, the filling set, and the cheese still hot, with that gratin top that makes nobody ask where the salad is.
