Stuffed chard with minced meat and zucchini in tomato sauce

Ingredients for 4 servings:

• 400 g minced meat
• 1 garlic clove(s)
• e.g. oregano
• 1 pack of tomatoes, pureed, approx. 500 ml
• 1 m.-sized onion(s)
• some olive oil
• salt and pepper
• 8 leaves of chard
• 1 small zucchini

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

Season the minced meat with finely chopped garlic, oregano, pepper, and salt. Chill for about 2-3 hours. Wash the chard and trim the stems. Blanch the leaves for 1-2 minutes, refresh in ice water, and place in a colander to drain. Finely chop the onion, fry in an ovenproof pan with olive oil, and deglaze with the passata. Add a little water if necessary. Season with pepper and salt. Lay the chard leaves on the worktop. Spread the minced meat over the leaves and make small parcels. Place the chard parcels in the tomato sauce. Cut the zucchini into pieces and place them around the parcels in the tomato sauce. Brush everything with a little olive oil and sprinkle with a little oregano. Place the pan on the middle rack of a preheated oven at 180°C (fan oven) and bake for about 30-40 minutes, until the zucchini is al dente to soft.