Zucchini boats with coriander

Ingredients for 2 servings:

• 2 large zucchini
• 250 g dried meat
• 100 g cheese for topping (e.g. Gouda)
• 2 potatoes
• 2 tomatoes
• 2 tsp coriander
• 2 tsp spice mix (bruschetta spice)
• 1 egg(s), optional
• 1 small onion(s)
• ½ cup cream
• pepper
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Zucchini stuffed with potatoes and tomatoes and topped with cheese

Wash the zucchini, halve it, and hollow it out to create four zucchini boats. Chop the hollowed-out insides into small pieces and fry them with the finely chopped onion and the chopped jerked beef. Peel the potatoes and cook until tender. Meanwhile, brush the outside of the zucchini boats with butter and season lightly with salt and pepper. Then place it in a cold oven and set it at 180 degrees Celsius (350 degrees Fahrenheit) (place the zucchini on baking paper in the cold oven and cook slowly while it heats up). Once the jerked beef is browned, deglaze with cream and season with salt, pepper, coriander, and bruschetta seasoning to make a sauce. Once the potatoes are tender, halve and slice them. Do the same with the tomatoes. Then remove the warm zucchini boats from the oven and fill them alternately with tomato and potato slices. Then pour the sauce over them. It’s okay if some drips onto the baking paper. Sprinkle the cheese over the zucchini boats and bake in the oven at 180 degrees Celsius until the cheese is melted and golden brown. If you have any leftover potatoes, cheese, tomatoes, and sauce that didn’t fit into the boats, simply add an egg and fry everything in a pan.