Low-carb stuffed zucchini rings with chanterelles

Ingredients for 3 servings:

• 1 large zucchini, approx. 600 g
• 600 g minced meat
• 75 g bacon
• 2 small shallots
• 500 g chanterelles, fresh or frozen
• 100 ml water or vegetable stock
• 1 tsp stock powder
• 100 g feta cheese or other cheese
• 200 g cherry tomatoes, approx. 10 tomatoes
• some salt and pepper
• some spice mix for minced meat
• 100 ml whipped cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

suitable for large zucchini drumsticks

Brown half of the minced meat in a pan. Dice the bacon and 1 shallot, add them, and brown them. Add the frozen chanterelle mushrooms. Season with pepper, salt, and granulated stock. Add water or stock and simmer with the lid closed for a few minutes. Cut the zucchini into approximately 3 cm wide rings. Scrape out the core and chop into small pieces, removing any very large seeds. Add the chopped zucchini pieces to the mushroom mixture and stir briefly. Spread everything evenly on the bottom of a baking dish. Dice the second shallot and add it to the rest of the minced meat. Mix in the finely diced feta cheese. Season with meat seasoning and/or pepper and a little salt. Generously fill the zucchini rings with the minced meat and place them on top of the mixture in the baking dish. Quarter the cherry tomatoes and arrange them in the baking dish. Bake in a preheated oven (160°C fan/convection oven) for approximately 50 minutes on the middle rack. Pour in the whipped cream halfway through the cooking time.