Stuffed zucchini

Ingredients for 2 servings:

• 1 zucchini, approx. 400 g
• 250 g minced meat, mixed
• 1 large onion(s)
• 2 tbsp oil
• 4 tbsp tomato paste
• 2 tbsp spice mix for minced meat, see recipes in the database
• 1 tsp oregano
• 1 tbsp flour
• 250 ml water
• 80 g cheese, grated
• Fat for the mold

Instructions

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

with minced meat sauce

Bring a large pot of salted water to a boil and bring to a boil. Preheat the oven to 190°C (top/bottom heat). Wash the zucchini, trim the ends, and halve lengthwise. Scrape out the seeds with a tablespoon. Cook the zucchini in boiling salted water for about 5 minutes. Remove from the pot, drain lightly, and place in a greased baking dish. Lightly season the inside with salt, pepper, and oregano. Peel and finely dice the onion. Heat the oil in a pot and fry the minced meat until crispy and crumbly. Add the onion and fry briefly. Season the minced meat with the homemade spice mix (from the CK database) or with salt, pepper, sweet paprika, curry powder, a little hot paprika, a pinch each of allspice and cumin, marjoram, and oregano. Add the tomato paste and fry briefly. Add the minced meat. Dust with 1 tablespoon of flour and then gradually add 250 ml of cold water, stirring constantly to loosen any remaining roasted residue from the bottom of the pan. Simmer the sauce gently over low heat for about 10 minutes. Season again to taste; it should be piquant. Now, using a spoon, scoop out the minced meat and onion mixture from the sauce, if possible without any liquid, and fill the zucchini. Pour the remaining minced meat sauce around the zucchini in the baking dish. Sprinkle the grated cheese over the zucchini and bake the zucchini in the oven for about 20 minutes. Serve with rice.