Zuchetti with basil, minced meat and bone broth

Aug. 28, 2024

Summer has returned once again and the last zuchettis and basil in the garden are ready to be harvested and enjoyed. Today's recipe is particularly delicious: zucchinis with rice, minced meat and bonebroth simple and perfect for a summer dinner!

Ingredients (for 4 people)

2-4 Zuchetti
300g minced meat
2 onions
2 garlic cloves
2 tbsp olive oil
380 ml TrueBrodo beef bonebroth
Fresh tomatoes (approx. 200 g)
200 g rice
Fresh basil (or 1 tsp dried oregano)
Salt and pepper (or 4 tsp TrueBrodo vegetable stock powder)
Fresh parsley, chillies to taste

Preparation

1. Cook the rice: Cook the rice in lightly salted water according to the packet instructions. As soon as the rice is ready, drain and set aside.

2. Prepare the courgettes and tomatoes: Cut the courgettes and tomatoes into thick cubes. Remove the seeds from large courgettes.

3. Fry the mince: Finely chop the onions and garlic. Heat the pan gently and fry the onions in olive oil until translucent. Add the garlic and fry briefly. Add the mince and fry until crumbly and brown and cooked through.

4. Deglaze with white wine: Deglaze the mince with a little white wine and add a glass of TrueBrodo beef bonebroth.

5. Add the courgettes and tomatoes: Add the diced tomatoes and courgettes to the mince and cook for a few minutes until the courgettes are al dente. Simmer for about 10 minutes.

8. Season to taste: Season to taste with salt and pepper or TrueBrodo vegetable bouillon powder.

9. Serve: Sprinkle with freshly chopped basil, olive oil and chilies to taste and enjoy immediately.

We hope this recipe will really bring summer back to your plate. Have fun cooking it and bon appétit!