Zucchini mince pan with feta

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 m.-large zucchini
• 1 can of tomatoes, chopped
• 1 m.-sized onion(s)
• 2 small garlic cloves
• ¼ tube(s) Tomato paste
• 100 ml meat broth
• 1 pack of feta cheese
• 1 dash of ketchup
• 1 tsp sugar
• salt and pepper
• Paprika powder
• 1 tsp thyme
• ½ tsp sambal oelek
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Halve the zucchini and cut into thin pieces. Chop the onion and garlic as finely as possible. Brown the minced meat in a little oil (this can also be omitted). I always add a little salt and pepper and the thyme so that the flavors develop better during the frying. Once the minced meat is cooked, add the vegetables. Fry everything for another 3-5 minutes until the zucchini pieces are almost cooked. Now add the canned tomatoes, 100 ml meat stock, tomato paste, the splash of ketchup, sambal oelek, a little salt and pepper, and 1 teaspoon of sugar to reduce the acidity of the tomato paste. Bring everything to a boil briefly. Then turn off the heat and crumble the feta over the top. We always serve it with rice.