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🍽️ Zucchini Boats Stuffed with Savory Minced Meat and Cheese

663 kcal · 60 min · 4 servings

Ingredients

• 4 Zucchini
• 500 g minced meat, mixed
• oil for frying
• 1 large onion(s)
• 2 tbsp tomato paste
• 150 g cheese (e.g. Edamer)
• 2 tbsp cream cheese
• 1 tsp vegetable broth powder
• 0.5 tsp nutmeg powder
• 0.5 tsp coriander powder
• 0.5 tsp paprika powder
• salt and pepper
• 1 small onion(s)
• 600 ml tomatoes, pureed
• 2 tsp vegetable broth powder
• 0.5 tsp oregano (dried)
• 2 tbsp red wine
• sugar
• oil for frying

Instructions

1. 1. Wash the zucchini and cut them in half lengthwise.
2. 2. Trim off the ends of the zucchini halves.
3. 3. Scoop out the inside of the zucchini using a teaspoon.
4. 4. Ensure that only a border about one centimeter thick remains.
5. 5. Finely dice the large onion.
6. 6. Finely dice the cheese.
7. 7. Finely dice the scooped-out zucchini flesh.
8. 8. Heat oil in a pot.
9. 9. Brown the minced meat well.
10. 10. Add the diced onion and sauté briefly.
11. 11. Add the diced zucchini flesh.
12. 12. Stir in the tomato paste.
13. 13. Pour in the vegetable broth.
14. 14. Season the mixture with nutmeg, coriander, and paprika.
15. 15. Adjust the taste with sugar, salt, and pepper.
16. 16. Stir half of the cheese into the filling.
17. 17. Stir in the cream cheese.
18. 18. Fill the zucchini halves with the meat mixture.
19. 19. Keep some filling left over if necessary.
20. 20. Place the stuffed zucchini in a baking dish.
21. 21. Sprinkle the remaining cheese over the zucchini.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Bake the zucchini in the oven for about 25 minutes.
24. 24. Finely dice the small onion.
25. 25. Sauté the onion briefly in a little oil over high heat.
26. 26. Add the remaining filling.
27. 27. Deglaze the pan with the pureed tomatoes.
28. 28. Bring the sauce to a boil.
29. 29. Add oregano.
30. 30. Add half a tablespoon of sugar.
31. 31. Pour in the vegetable broth.
32. 32. Pour in the red wine.
33. 33. Season the sauce with salt and pepper.
34. 34. Serve the zucchini with the tomato sauce.
35. 35. Rice goes well with it.

Nutrition per serving

• kcal: 663
• Protein: 39 g · Fett/Fat: 50 g · Carbs: 13 g