Neapolitan zucchini

Ingredients for 4 servings:

• 4 large zucchini (200 g each)
• ½ liter of salt water
• 2 small onions
• 3 tbsp olive oil
• 500 g minced beef
• 1 pack of cooked ham (200 g, slices)
• 1 bunch of parsley
• 1 egg(s), possibly more, depending on size
• 1 pack of cheese (200 g), grated
• salt and pepper
• 50 g butter
• Tomato ketchup
• 200 ml cream or
• 1 bottle of Cremefine
• Tabasco
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

stuffed and baked zucchini

Wash the zucchini, remove the stem ends, and halve lengthwise. Place cut-side down in salted, boiling water, cover, and simmer for 10 minutes. Remove the zucchini, drain well, and use a teaspoon to scrape out some of the flesh and dice it. Place in a bowl. For the filling, peel and finely chop the onions. Heat the olive oil in a pan and fry the onions over low heat for about 2 minutes until light yellow. Add the ground beef and fry for about 5 minutes, stirring occasionally. Cut the ham slices into small pieces (squares). Rinse and chop the parsley. Add everything to the bowl with the flesh, along with the egg and cheese, and mix well. Season with salt and pepper. Grease one large or two small ovenproof dishes with a little butter, place the zucchini in the dish, and fill with the mixture. Mix the cream with the tomato ketchup (you should get a pink, slightly thick sauce) and season with Tabasco to taste – more or less spicy, depending on your taste. Pour the mixture over the zucchini and dot with the butter. Place the dish in the preheated oven (top/bottom heat: 200°C, fan: 180°C) on the middle rack and bake for 20 minutes. I recommend serving with rice.