Anna's stuffed zucchini in a bed of tomatoes

Ingredients for 4 servings:

• 350 g minced beef
• 2 tbsp breadcrumbs
• 1 egg(s)
• 170 g feta cheese
• e.g. oregano
• 3 zucchini (amount depends on size, maybe more)
• 1 kg tomatoes
• 2 cloves garlic
• 1 onion(s)
• ½ tsp sugar
• 2 tbsp olive oil
• basil
• Thyme
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with minced meat and feta filling

Dice the feta, then knead the minced meat, breadcrumbs, egg, and feta into a meat dough. It should be relatively firm; add more breadcrumbs if necessary. Season with salt, pepper, and plenty of oregano. Dice the onion and finely chop or press the garlic. Briefly blanch the tomatoes, then peel, deseed, and dice. Halve the zucchini lengthwise and scoop out the insides with a spoon. You may need one more or fewer zucchini, depending on the size. Cut large zucchini in half crosswise, then lengthwise. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Sauté the onion and garlic in olive oil, then add the diced tomatoes and sugar. Season to taste with thyme, plenty of basil, salt, and pepper. Transfer the tomato mixture to a roasting pan or casserole dish, fill the zucchini halves with the minced meat mixture, and place them on top of the tomatoes. Baked in the oven for about 30 to 45 minutes. We ate it with flatbread.