Zucchini stuffed with minced meat

Ingredients for 4 servings:

• 1 large zucchini
• 500 g minced meat
• 1 large onion(s)
• 700 g tomato(s), fresh, alternatively pureed tomatoes
• 1 bell pepper(s), to taste
• 80 g ketchup or tomato paste
• Herbs, Italian or Provençal herbs
• Paprika powder, sweet
• Salt and pepper, black from the mill
• 100 ml cream
• 1 bunch peppermint
• 150 g crème fraîche
• 150 g ketchup
• 150 g salad cream (Miracel Whip)
• 1 clove(s) garlic
• Salt and pepper, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

topped with peppermint sauce

Halve the zucchini and sauté. Hollow out large zucchini and reserve the removed seeds. The cooking time (8-13 minutes) depends on the thickness of the zucchini; they should still have a bite. Make the meat sauce as desired. For example, brown the ground meat in olive oil and then sauté the onions. Add finely chopped bell peppers, if desired. Add pureed or finely chopped fresh tomatoes, peeled if desired. I always add a good splash of ketchup, too. If the zucchini was so large that it was hollowed out, add the seeds to the meat sauce as well. Season with salt, pepper, and spices. If you’re not using fresh bell peppers, you can also use paprika seasoning. Finally, add the cream. Place the crème fraîche, ketchup, and Miracle Whip in a container suitable for an immersion blender. Peel the garlic, crushing it first if necessary, and add the peppermint leaves, stems removed. Season with salt and pepper. Purée the ingredients with a hand blender. If you don’t have a hand blender, you can also chop the mint leaves as finely as possible and crush the garlic (it won’t be fried), or cut it into tiny pieces. Place the zucchini in a baking dish, covering the bottom as much as possible. Then spread the minced meat over the zucchini. Finally, spread the mint sauce over the minced meat. Place the baking dish in the oven set to 170°C (350°F) for 15-20 minutes.