Summary

Ingredients

• 3 zucchini
• 300 g minced meat, mixed
• 3 cloves garlic, more depending on taste
• 2 tablespoon olive oil
• 1 lemon juice
• Salt and pepper (freshly ground)
• 40 g butter
• 40 grams flour
• 0.38 liters beef broth
• 0.38 liters milk
• 100 g cheese, Gouda, youn, rated
• cinnamon
• nutmeg
• salt
• pepper
• possibly Tabasco

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Instructions

1. First wash the zucchini and cut in half lengthways. With the help of a teaspoon, scoop out the pulp and chop it finely; Place the zucchini halves side by side in a sufficiently large ovenproof dish. Now preheat the oven to 200 degrees.
2. Heat the oil in a pan, fry the minced meat and the crushed garlic cloves until brown, then add the zucchini pulp and sauté briefly. Season to taste with lemon juice (possibly with a dash of Tabasco) and season with salt and pepper. Immediately pour into the zucchini halves.
3. Sweat the butter, roast the flour in it light yellow and fill it up with broth and milk, so that a nice, creamy sauce is created (which you can enhance with a little cream, but you don`t have to). It is seasoned with nutmeg, salt and pepper and a touch of cinnamon (don`t overdo it - otherwise it will cover the whole dish in terms of taste).
4. This sauce is now poured into the mold and carefully poured over the zucchini. Finally, the zucchini are sprinkled with the grated cheese.
5. Everything is now baked for about 30 minutes. Fresh black bread and a tangy Riesling taste best with it.