Stuffed zucchini with minced meat and cheese

Ingredients for 4 servings:

• 4 zucchini
• 500 g minced meat, mixed
• 1 large onion(s)
• 2 tbsp tomato paste
• 150 g cheese, e.g. Edam
• 2 tbsp cream cheese
• 1 tsp vegetable stock powder, granulated
• ½ tsp nutmeg powder
• ½ tsp coriander powder
• ½ tsp paprika powder
• salt and pepper
• 1 small onion(s)
• 600 ml tomatoes, pureed
• 2 tsp vegetable stock powder, granulated
• ½ tbsp oregano, dried
• 2 tbsp red wine
• Sugar
• oil

Instructions

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

with tomato sauce

Halve the zucchini, trim off the ends, and scrape out 1 cm of the inside with a teaspoon. Finely dice the large onion, cheese, and zucchini flesh. Heat oil in a pan. Brown the minced meat, then add the onions and fry. Add the zucchini flesh and tomato paste. Then add the vegetable stock, nutmeg, coriander, and paprika, and season with sugar, salt, and pepper. Stir in half of the cheese and the cream cheese and fill the zucchini with the mixture (you can leave some filling left over!). Place the stuffed zucchini in a baking dish and sprinkle with the remaining cheese. Bake in the oven at 180 degrees Celsius for about 25 minutes. Meanwhile, prepare the tomato sauce: dice the small onion and fry briefly in a little oil over high heat. Add the remaining filling, if using. Deglaze with the passata and bring the sauce to a boil. Add the oregano, marjoram, ½ tablespoon of sugar, and the vegetable stock. Add the red wine and season with salt and pepper. Serve the zucchini with the tomato sauce. Serve with rice.