Stuffed zucchini Greek style

Ingredients for 4 servings:

• 4 zucchini (rondini) or ball zucchini
• 250 g minced meat
• 2 onions
• 2 garlic cloves
• 1 egg(s)
• 100 g feta cheese, diced
• 125 g mozzarella, cut into slices
• ½ tsp herbs de Provence
• salt and pepper

Instructions

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

Recipe for ball zucchini

Wash the zucchini balls and cut off the tops – not too much! Hollow them out with a small spoon. Sprinkle the zucchini with a little salt and let it sit for 1 hour. Finely chop the scraped zucchini flesh and set aside. The lid is not needed again. Brown the minced meat until crispy, season with salt and pepper. Then fry the garlic and onions and briefly braise the leftover zucchini. Transfer everything to a glass bowl, let cool briefly, and season with salt and pepper if desired. Mix the minced meat with the egg, about ½ teaspoon of Provençal herbs, and the diced feta cheese. Divide the mixture among the zucchini balls and top with mozzarella slices. Bake at 200°C for about 30 minutes. If the tops aren’t crispy enough, grill briefly.