Stuffed zucchini

Ingredients for 4 servings:

• 4 zucchini
• 500 g minced beef
• 250 g cocktail tomatoes
• 1 pack of cheese (Gouda), grated
• salt and pepper
• Paprika powder
• olive oil
• 2 cloves garlic
• 1 onion(s)
• herbs of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini thoroughly, trim off the ends, leaving the skin on. Halve the zucchini lengthwise and remove the seeds with a teaspoon so that there is enough space for the filling later. Lightly brush a baking dish or similar with a little olive oil. Place the halved and seeded zucchini next to each other in the dish (skin-side down). Then brush the zucchini lightly with olive oil (on the cut surface) and season lightly with salt and pepper. For the filling, heat a little olive oil in a pan. Briefly sauté the finely chopped onion and the finely chopped garlic cloves, then add the ground beef and continue to fry everything together, seasoning with salt, pepper, and paprika. Wash the cherry tomatoes and halve them or, if desired, quarter them, and add them to the ground beef mixture in the pan. You can add herbs if you like, but this is not necessary. Important: Once the tomatoes are in, turn down the heat, otherwise they will become mushy. Then, using a spoon, spread the filling over the zucchini in the baking dish. Once the filling is evenly distributed, sprinkle the grated cheese on top. Then, bake the dish in the oven at approximately 170°C (convection oven) for about 20-25 minutes. Serve with baguette or cooked rice.