How to cook
If you are using larger zucchini cut them in half, if you are using small ones cut straight off the cap and carve them out lengthwise, by leaving the bottom.
Save the carved out part. Wash the rice and strain it. Mix the minced meat with a few tablespoons of water, black pepper, paprika and salt.
Finely chop the onion and carrot. Heat the oil over medium heat in a deep pan on the stove. Fry the onion and carrot for about 5 minutes or until they soften.
Add the rice and stir. Fry for about 5 minutes or until the rice turns transparent.
Add the minced meat and fry, until it changes color or for about 10 more minutes.
Add the tomato puree and about 2/5 cup (100 ml) of warm water, stir and cook for another 5 minutes or until the liquid is absorbed by the rice. Remove it from the heat and season the mixture with as much salt and black pepper as you like.
Fill the zucchini with the mixture and arrange them in a greased tray suitable for their size and number. If desired, you can close up the zucchini with thinly sliced potato.
Blend the carved out part of the zucchini with the peeled tomatoes into a sauce. Season the sauce with a little salt and a pinch of sugar. Pour the sauce over and around the stuffed zucchini. Add about 4/5 cup (200 ml) of vegetable broth.
Bake the stuffed zucchini with minced meat and tomato sauce for about 50 minutes in a preheated oven at 370°F (190°C).