Stuffed zucchini

Ingredients for 2 servings:

• 2 small zucchini
• 250 g minced meat, mixed
• 125 g wheat (Ebly), alternatively rice
• 100 g cheese, grated
• 2 tomatoes
• some tomato paste
• 2 tbsp olive oil
• 1 small onion(s)
• 1 clove(s) garlic
• basil
• salt and pepper

Instructions

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

also works vegetarian, just leave out the minced meat

Wash the zucchini, trim off the ends, and split it in half lengthwise. Carefully scoop out the flesh with a small spoon, chop it into small pieces, and place it in a bowl. Gently pre-cook the hollowed-out zucchini halves in boiling water for a short time (to speed up the oven cooking later). Cook the Ebly soft wheat flour in boiling water. Sauté the tomato paste with the finely chopped onion and garlic in olive oil in a saucepan. Add the chopped tomatoes and minced meat, and prepare everything until it resembles a Bolognese. Now add the minced meat to the zucchini flesh in the bowl, along with the cooked Ebly soft wheat flour. Add some of the cheese as well. Season to taste with basil, salt, and pepper. Mix the mixture well with the seasonings and fill the zucchini halves. Sprinkle the halves with the remaining cheese. Bake in a preheated oven at 180°C (convection oven) for approximately 20 minutes. Serve immediately.