Zucchini and mince boats

Ingredients for 2 servings:

• 3 thick zucchini
• 500 g minced beef
• 1 egg(s)
• 150 g cheese, grated
• 2 stalk(s) leeks
• 100 ml cream, 7% fat content
• 3 tbsp breadcrumbs
• 2 onions
• 1 clove(s) garlic
• 1 tsp paprika powder, hot
• 2 tbsp soy sauce
• 1 tbsp, heaped flour
• salt and pepper
• 250 ml broth

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

low-carb

Wash the zucchini, cut it lengthwise, and scoop out the flesh with a spoon. Sprinkle the halves with coarse salt and set aside. Finely chop the removed flesh and dice the onions. Cut the leek into rings. Mix the mince with the breadcrumbs, egg, paprika, the removed chopped flesh, and half of the diced onions, and season with salt and pepper (add a generous splash of sparkling water for extra fluffiness). Divide the mince into sausage shapes among the zucchini halves. Heat a medium-sized saucepan and preheat the oven to 200°C (fan/convection oven). Add a little oil to the hot pan and sauté the remaining diced onions and leek. Deglaze the leeks and onions with the stock and cook for 3 minutes. Press the garlic into the pan and add the soy sauce. Sprinkle the flour over the zucchini and pour in the cream while stirring. Simmer over low heat, stirring constantly, for 5 minutes, then season with salt and pepper. Place the stuffed zucchini halves in a baking dish, pour the sauce over them, sprinkle with cheese, and bake for 20 minutes.