Stuffed zucchini boats with feta

Ingredients for 2 servings:

• 200 g minced meat, mixed
• 2 m.-large zucchini
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 can of tomatoes, peeled
• 100 ml cream or Cremefine
• 100 g feta cheese or sheep’s cheese
• salt and pepper
• Garlic pepper
• Cayenne pepper
• Paprika powder, sweet
• oregano
• ½ bunch thyme
• 2 sprigs rosemary
• 250g rigatoni
• salt water
• Parmesan
• Red wine, sweet or dry, to taste

Instructions

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

tastes very good, is easy to make and always turns out well.

Cut the zucchini lengthwise and scoop out some of the meat with a teaspoon. Brown the minced meat until crumbly, season with salt, garlic, pepper, and paprika. Add half of the diced onion and the finely chopped garlic. Briefly fry the tomato paste, then deglaze with a little red wine. Add the oregano and half of the herbs. Bring to a boil briefly, season to taste, and remove from the heat. Fold in the finely diced feta cheese. Transfer to a bowl and set aside. Fry the remaining onions and garlic in the pan, add the peeled tomatoes, deglaze with a little red wine, and simmer for 10 minutes. Season with the herbs, salt, and pepper. Stir in the cream (do not return to the boil!) and transfer to a baking dish. Place the zucchini boats in the sauce and fill with the minced meat. Place in the oven at 200°C for about 20 minutes. Meanwhile, cook the pasta in salted water. Serve everything on a plate and sprinkle with Parmesan cheese. My tip: Serve with a delicious red wine. 209 kcal per serving.