Stuffed oven-baked zucchini with minced meat, chanterelles and cheese

Ingredients for 2 servings:

• 2 large zucchini
• 2 tomatoes
• 1 onion(s)
• 200 g chanterelles
• 200 g minced meat, mixed
• 200 g cream cheese
• Spice mix, e.g. Ankerkraut for vegetables or thyme and rosemary
• 2 tbsp olive oil
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for a casserole dish

Wash the zucchini, dry it, halve it, and then remove the seeds with a spoon. Wash the tomatoes, remove the seeds, and finely dice them. Peel and finely chop the onions. Thoroughly clean and finely chop the chanterelles. If you like, you can use thyme and rosemary instead of the vegetable seasoning. Finely chop both. Heat the oil in a pan. Sauté the onions. Brown the minced meat, then add the chanterelles and tomatoes and simmer for about 10 minutes. Season with salt, pepper, and the seasoning or thyme and rosemary. Add the cream cheese and mix well. Grease a baking dish. Place the zucchini halves in the baking dish and fill them. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about 30 minutes. Approx. 300 kcal per serving.