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🍽️ Zucchini Boats Stuffed with Minced Meat and Feta

428 kcal · 30 min · 4 servings

Ingredients

• 4 Zucchini
• 1 Onion
• 1 Garlic Clove
• 2 Carrots
• 1 Fresh Corn Cob
• 2 tbsp Olive Oil
• 300 g Beef Minced Meat
• 200 g Chunky Tomatoes
• 1 tsp Sweet Paprika Powder
• 1 tsp Dried Oregano
• Salt
• Pepper
• 150 g Feta (45% Fat in Dry Matter)
• 0.5 Bunch Parsley
• 0.5 Bunch Basil

Instructions

1. 1. Wash the zucchini thoroughly. Cut them in half lengthwise. Use a teaspoon to carefully scoop out the inside to create a small boat shape. Dice the removed flesh into small pieces.
2. 2. Peel the onion and garlic clove and dice them finely. Peel the carrots and grate them coarsely. Wash the corn cob and carefully cut the kernels off with a knife.
3. 3. Heat one tablespoon of olive oil in a large pan. Fry the minced meat over medium heat for 5 to 6 minutes. Add the onions, garlic, diced zucchini, grated carrots, and corn, and sauté everything for another 3 minutes.
4. 4. Stir the tomatoes into the mixture. Season with paprika powder, oregano, salt, and pepper. Let the mixture simmer over low heat for 5 minutes.
5. 5. Crumble the feta cheese roughly with your hands. Gently fold half of the cheese into the minced meat mixture until evenly distributed.
6. 6. Fill the zucchini halves with the meat mixture. Place them in a baking dish that you have greased with the remaining olive oil. Bake in a preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan, gas mark 2–3) for 25 to 30 minutes.
7. 7. Wash the parsley and basil. Pick the leaves off the stems and chop them finely. Remove the zucchini from the oven. Sprinkle the remaining feta on top. Serve the stuffed zucchini on plates and garnish with the fresh herbs.

Nutrition per serving

• kcal: 428
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 19 g