Neapolitan-style zucchini

Ingredients for 4 servings:

• 4 large zucchini
• 2 small onions
• 3 tbsp olive oil
• 250 g minced meat
• 150 g ham, cooked
• 1 bunch of parsley
• 1 egg(s)
• 30 g Parmesan or Romano cheese, grated
• e.g. salt and pepper
• ½ tsp chervil, dried, crushed
• 50 g butter
• 4 tbsp tomato ketchup
• 8 tbsp cream
• 1 dashes Tabasco
• Fat for the mold
• n. B. Butter, cut into flakes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

filled with minced meat

Wash the zucchini, halve lengthwise, and remove the stem ends. Cook cut-side down in 1.5 liters of salted water for about 10 minutes. Remove, drain, and scoop out some of the flesh with a spoon. Dice the scooped flesh. Peel and finely chop the onion, and fry in hot olive oil for about 2 minutes until light yellow. Add the minced meat and fry for about 5 minutes. Finely dice the cooked ham. Chop the parsley. Mix well with the zucchini flesh, minced meat, egg, and cheese. Season with salt, pepper, and chervil, and fill the zucchini with the mixture. Grease an ovenproof dish. Place the stuffed zucchini in the dish. Mix the tomato ketchup with the cream and season with Tabasco. Pour over the zucchini and top with some butter. Cook in a preheated oven at 200°C for about 20 minutes on the middle rack.