Stuffed zucchini

Ingredients for 3 servings:

• 4 zucchini
• 2 small onions
• 1 garlic clove(s)
• 1 small bell pepper(s), red
• 400 g minced beef
• 1 tsp tomato paste
• 250 g tomatoes, pureed
• 150 g Parmesan, grated
• e.g. salt and pepper
• n. B. Herbs, Italian
• 2 tbsp olive oil

Instructions

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

Halve the zucchini lengthwise and scoop out the soft insides with a spoon. Peel the onions and garlic, then chop them finely. Wash the bell pepper, remove the core, and chop the rest into small pieces. Heat a little olive oil in a pan over medium heat and cook the onions until translucent. Add the minced meat and fry until crumbly. Just before the minced meat is cooked, add the garlic and fry. Once the meat is cooked, add the tomato paste and fry briefly. Then add the bell pepper pieces and mix in. Mix in the Italian herb mixture. Add the passata a little at a time, mix in, and simmer. As soon as the first pass is reduced, add the next. Repeat this process until all the passata has been reduced. Season the mixture with salt and pepper. Season the insides of the zucchini with salt and pepper and fill the hollows with the passata mixture. Place on the middle rack of a preheated oven at 200°C (top/bottom heat). After 15 minutes, remove the zucchini, sprinkle the minced meat with Parmesan cheese, and bake for another 15 minutes. You can easily vary the minced meat mixture, adding other vegetables or mushrooms, to your liking.