Baked stuffed zucchini

Ingredients for 2 servings:

• 2 zucchini, not too big
• 1 onion(s)
• 1 tbsp capers
• 2 gherkins
• 1 egg(s)
• 3 cloves garlic
• 250 g minced meat
• 1 large tomato(s)
• 1 ball of mozzarella
• some mustard
• n. B. Pepper from the mill
• n. B. Salt
• e.g. paprika powder
• n. B. Herbs of Provence
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

low carb, very spicy

Brush a baking dish with olive oil. Halve the zucchini lengthwise and scoop out the pieces with a spoon. Finely dice the garlic. Dice the onions less finely, and the cucumbers the same way. Place the minced meat in a bowl and mix with the egg, cucumbers, capers, onions, mustard, 1 teaspoon paprika, 1.5 teaspoons salt, and a good grind of pepper. Chop the zucchini flesh and fold it in. Salt the inside of the zucchini, sprinkle the garlic cubes over it, season with salt, sprinkle with Provençal herbs, and drizzle with olive oil. Pour the minced meat mixture into the dish. Thinly slice the tomato and cheese and top the zucchini with them. Add a little salt. Bake at 175°C for 45–60 minutes. The time depends on the thickness of the zucchini.