Summary

Ingredients

• 200 g minced meat, mixed
• 2 zucchini
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon tomato paste
• 1 can tomato (s), peeled
• 100 ml cream or cremefine
• 100 g feta cheese or feta cheese
• salt and pepper
• Garlic pepper
• Cayenne pepper
• Paprika powder, noble sweet
• oregano
• 0.5 ½ bunch thyme
• 2 sprigs rosemary
• 250 g riatoni
• Salt water
• Parmesan
• Red wine, sweet or dry, to taste

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Instructions

1. Cut the zucchini lengthways and scoop out a little with a teaspoon. Fry the minced meat until crumbly, season with salt, garlic pepper and paprika. Add half of the diced onion and the finely chopped garlic.
2. Fry the tomato paste briefly, then deglaze with a little red wine. Add the oregano and half of the herbs. Bring to the boil briefly, season to taste and pull off the plate. Fold in the finely diced feta cheese or sheep`s cheese. Transfer to a bowl and set aside.
3. Fry the remaining onions and the garlic in the pan, add the peeled tomatoes, deglaze with a little red wine and reduce for 10 minutes. Season with the herbs, salt and pepper. Stir in the cream (do not bring to the boil!) And place in a baking dish. Place the courgette boats in the sauce and fill with the mince.
4. Put the fan in the oven for approx. 20 minutes at 200 ° C. In the meantime, cook the pasta in salted water. Then serve everything on a plate and sprinkle with parmesan.
5. My tip: Goes well with a delicious red wine.
6. 209 Kcal per serving