Zucchini with minced meat, spinach and feta filling

Ingredients for 4 servings:

• 200 g leaf spinach, frozen
• 1 stale roll
• 500 g minced meat, mixed
• 1 egg(s)
• 2 cloves garlic, finely chopped
• 1 tbsp mustard
• some curry powder
• salt and pepper
• 150 g feta cheese
• 4 small zucchini
• 150 g sour cream
• 150 g yogurt
• 2 cloves garlic, finely chopped
• 1 tsp curry powder
• 2 tbsp chili sauce (sweet chili sauce)
• some salt

Instructions

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

and curry garlic dip

Thaw the spinach leaves and then roughly chop them. Soak the bread roll in cold water. Place the minced meat in a bowl. Squeeze the water out of the soaked bread roll and add it to the bowl. Add the spinach leaves, egg, garlic, and mustard, and season with a little curry powder, salt, and pepper. Knead well. Cut the feta cheese into small cubes and stir in at the end. Halve the zucchini lengthwise and scoop out a little with a small spoon. Fill with the minced meat mixture. Place on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees Celsius for about 30 minutes. For the dip, mix the sour cream with the yogurt, garlic, curry powder, and chili sauce, and season with salt. Serve the stuffed zucchini with the curry-garlic dip and salad. Potatoes can be added if desired.