Stuffed round zucchini with minced meat and tomato sauce

Ingredients for 4 servings:

• 4 zucchini, round
• ½ tube(s) tomato paste
• 500 g minced beef
• 500 g tomatoes, pureed
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp vegetable broth
• 2 tsp, heaped pesto, green
• some cheese, grated
• salt and pepper
• n. B. spice(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Wash and dry the zucchini, then cut a lid out of the zucchini. Then hollow out the zucchini. The best way to do this is to score the inside with a knife and then scoop out the rest with a spoon. Lightly salt and pepper the inside of the zucchini. Finely chop the flesh or blend it finely. Finely chop the onion and garlic and sauté in a pan with olive oil. Add the minced meat and brown until brisk. Then add the flesh and fry over medium heat for about 10 minutes. Add half of the tomato paste and fry briefly, then stir in. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Lightly oil a baking dish. Place the zucchini in the baking dish and fill it to the brim with the minced meat. Sprinkle with some grated cheese. In the same pan, brown the rest of the tomato paste and reduce the heat to medium. Add the passata, mix the broth with a little water, and add it. Season to taste with spices and pesto. Pour the sauce into the casserole dish and bake for about 20 minutes (uncovered). Then place the lids on the zucchini and bake for another 20 minutes. Serve with rice or pasta.