Zucchini rice pot with cevapcici

Name: Zucchini rice pot with cevapcici
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp salt, pepper; 400 g mixed mince; 1 TABLESPOON Tomato paste; 1/2 TEASPOON Sweet peppers; 2-3 TABLESPOONS Olive oil; 3 medium zucchini; 1-2 Garlic cloves; 1 Onion; 10 mild red peppers (glass); 100 g Sheep's cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp salt, pepper
400 g mixed mince
1 TABLESPOON Tomato paste
1/2 TEASPOON Sweet peppers
2-3 TABLESPOONS Olive oil
3 medium zucchini
1-2 Garlic cloves
1 Onion
10 mild red peppers (glass)
100 g Sheep's cheese

Directions

1
Put the rice in a good 300 ml of boiling salted water. Cover and let it swell for about 20 minutes at low heat
2
Knead minced meat, tomato paste, salt, pepper and paprika. Form 12-16 rolls (cevapcici) with moistened hands. Fry them in 1 tablespoon of hot oil in a wide saucepan or pan for about 5 minutes. Keep warm
3
Clean, wash and slice the zucchini. Peel and dice garlic and onion
4
Heat 1-2 tablespoons of oil in the frying fat. Fry zucchini, onion and garlic for 6-8 minutes. Season with salt and pepper. Cut 6 pepperoni into rings. Crumble the cheese. Fold both with rice into the zucchini, season to taste. Serve with cevapcici and the rest of the peppers
5
Drink: red country wine