Stuffed zucchini from the oven

Ingredients for 4 servings:

• 2 zucchinis
• 2 onions, red
• 100 g mushrooms
• 400 g minced beef
• 1 egg(s)
• 500 ml tomato(s), pureed
• 100 ml cream
• 1 tbsp olive oil
• 100 g Parmesan
• 3 stalks of basil
• 6 sprigs of oregano
• 6 stalks of thyme
• 1 tsp cumin
• 1 roll
• 4 tbsp milk
• salt and pepper

Instructions

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

Peel and finely chop the red onions. Wash the zucchini, halve them, scoop out the flesh, roughly chop, and set aside. Clean the mushrooms, slice them, and then roughly chop them. Wash the oregano, thyme, and basil, spin them dry, and then finely chop everything. Remove the rind from the Parmesan cheese and finely grate it. Soak the bread rolls in milk, then squeeze out the excess liquid and chop them into small pieces with a knife. Knead the ground beef, the chopped mushrooms, half the chopped onions, half the chopped herbs, the egg, the softened bread roll, cumin, pepper, and salt into a dough. Sauté the other half of the chopped onions in a saucepan in 1 tablespoon of olive oil. Then add the zucchini flesh and sauté it briefly. Add the passata and cream, bring to a boil, and simmer over medium heat for about 20 minutes. Stir the remaining chopped herbs into the sauce and season with salt and pepper. Place the zucchini halves in a greased baking dish and fill with the minced meat mixture. Pour the sauce over the zucchini and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes. Arrange the zucchini and sauce on plates, garnish with a few herbs, and serve immediately while hot.