Stuffed zucchini with minced meat and cheese

Stuffed zucchini with minced meat and cheese

Ingredients for 8 portions

• 8th zucchini
• 1,000g Ground beef, mixed
• 2 large onion(s)
• 4 tbsp tomato paste
• 300g Cheese, eg Edam
• 4 tbsp cream cheese
• 2 Tea spoons Vegetable broth, grained
• 1 teaspoon nutmeg
• 1 teaspoon coriander
• 1 teaspoon paprika powder
• salt and pepper

For the sauce:

• 2 small onion(s)
• 1,200ml Tomato(es), passed
• 4 tsp Vegetable broth, grained
• 1 tbsp Marjoram, dried
• 1 tbsp Oregano, dried
• 4 tbsp red wine
• sugar
• oil

Nutritional values ​​per serving

• kcal 663
• protein 39.04g
• fat 50.30g
• carbohydrate 12.58g

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 30 minutes
• Total time about 1 hour

Halve the courgettes, cut off the ends and scrape out the insides with a teaspoon, leaving about 1 cm. Finely dice the large onion, the cheese and the zucchini flesh.

Heat oil in a saucepan. Fry the ground beef, then add the onions and sauté. Add the zucchini flesh and the tomato paste. Then add the vegetable stock, nutmeg, coriander and paprika and season with sugar, salt and pepper. Stir in half of the cheese and the cream cheese and fill the courgettes with the mixture (the filling may remain!).

Place the stuffed zucchini in a casserole dish and sprinkle over the remaining cheese. Bake in the oven at 180 degrees for about 25 minutes.

In the meantime, prepare the tomato sauce: dice the small onion and sauté briefly in a little oil over a high heat, adding the remaining filling if you have it. Deglaze with the tomato passata and bring the sauce to the boil. Add oregano, marjoram, ½ tbsp sugar and the vegetable stock, add the red wine and season the sauce with salt and pepper.

Serve the zucchini with the tomato sauce. This goes well with rice.