Zucchini boats on tomato lake

Ingredients for 4 servings:

• 4 m.-large zucchini
• 400 g minced meat, mixed
• 150 g feta cheese (crumble)
• 1 large onion(s) (finely diced)
• 2 garlic cloves (finely chopped)
• 3 tbsp olive oil
• some sea salt
• some pepper, freshly ground
• some stalks of oregano (only the plucked leaves)
• 1 package of tomatoes, pureed
• 3 tbsp tomato paste
• some sea salt
• some pepper, freshly ground
• 1 pinch(s) of sugar
• some chili powder or some chili flakes
• some stalks of oregano (only the plucked leaves)
• 1 shot of vinegar (white wine vinegar)
• 2 garlic cloves (finely chopped)
• 2 tbsp olive oil
• 100 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix all the ingredients for the tomato lake (sauce) while cold and set aside. Heat olive oil in a pan and first fry the minced meat. Add the onion and brown lightly. Add the garlic, herbs, and spices. Remove from the heat and let cool slightly. Wash the zucchini, halve lengthwise, and scrape out the chunky flesh with a spoon. Mix the minced meat with the feta and fill the zucchini halves. Pour the cold tomato sauce into a baking dish, place the zucchini boats on top, and bake at 180°C for 30 minutes. Place the zucchini boats on the plates and spoon the “tomato lake” around the boats. I serve rice as a side dish. If you have any leftover boats, they’re also delicious cold.