Stuffed Mince Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 250 g minced beef, possibly low-fat or tartare
- 1 medium carrot (s)
- 1 tomato (s), diced
- 2 onions)
- 1 clove garlic
- 50 g cheese, reduced fat, rated
- 1 pinch (s) cinnamon powder
- some lemon peel, untreated, grated
- some mint, fresh
- salt and pepper
- 1 cup natural yogurt
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Halve the zucchini lengthways and remove the pulp and seeds with a spoon and cut the pulp into small pieces. Place the zucchini in a baking dish, season with salt and pepper.
- Peel the onions, carrots and garlic and cut into small cubes. Fry together with the minced meat in a pan. Add the zucchini pieces and the diced tomato and cook for another 4 minutes. Season with cinnamon, lemon zest, salt and pepper.
- Fill the zucchini halves with the mixture. Chop the mint and sprinkle with the cheese over the zucchini. Cook at 200 ° C top / bottom heat for about 20 minutes, until the cheese is nicely baked.
- Season the natural yogurt with salt, pepper and lemon juice and serve with it.
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