Zucchini and rice pan with Ćevapčići

Name: Zucchini and rice pan with Ćevapčići
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 300 g mixed minced meat; 1/2 TEASPOON Gyros spice; 1 TABLESPOON Tomato paste; 2-3 TABLESPOONS Olive oil; 750 g Courgette; 1-2 Garlic cloves; 1 Onion; 7-10 Tbsp Pepper; 150 g red peperoncini (mild; from the glass); 100 g Sheep's cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
300 g mixed minced meat
1/2 TEASPOON Gyros spice
1 TABLESPOON Tomato paste
2-3 TABLESPOONS Olive oil
750 g Courgette
1-2 Garlic cloves
1 Onion
7-10 Tbsp Pepper
150 g red peperoncini (mild; from the glass)
100 g Sheep's cheese

Directions

1
Cook rice in salt water according to package instructions. In the meantime mix minced meat with salt, gyros spice and tomato paste and season to taste. Form cevapcici from this and fry them in 1-2 tablespoons of hot oil for about 5 minutes, turning occasionally. (or 1 package (300 g) of finished Cevapcici v. Herta, but also need 5 minutes or 7 minutes in the oven). In the meantime wash, clean and slice the zucchini.
2
Peel and chop garlic and onion. Keep the cevapcici warm. Add another tablespoon of oil to the frying fat. Fry the zucchini and diced onion for about 7 minutes. Season with salt and pepper. Cut 2 pepperoni into rings. Fry the garlic briefly. Fold in pepperoni, rice and crumbled sheep's cheese. Flavour again.
3
Season with salt and pepper. Cut 2 pepperoni into rings. Fry the garlic briefly. Fold in pepperoni, rice and crumbled sheep's cheese. Flavour again. Serve garnished with the rest of the peppers