Zucchini Boats on Tomato Lake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the vegetables:
- 4 zucchini
- 400 g minced meat, mixed
- 150 g feta cheese, (crumble)
- 1 large onion (s), (finely diced)
- 2 clove (s) garlic, (finely chopped)
- 3 tablespoon olive oil
- some sea salt
- some pepper, freshly ground
- a few stems oregano, (only the plucked leaves)
For the sauce:
- 1 packet tomato (s), happened
- 3 tablespoon tomato paste
- some sea salt
- some pepper, freshly ground
- 1 pinch (s) sugar
- some chilli powder, or some chilli flakes
- a few stems oregano, (only the plucked leaves)
- 1 dash vinegar, (white wine vinegar)
- 2 clove (s) garlic, (finely chopped)
- 2 tablespoon olive oil
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Mix all ingredients for the tomato lake (sauce) cold and set aside.
- Heat the olive oil in the pan and first fry the minced meat, add the onion and lightly brown, add the garlic, herbs and spices, remove from the heat, allow to cool a little.
- Wash the zucchini, cut in half lengthways and use a spoon to scrape out the meaty flesh.
- Mix the minced meat with the feta and fill the zucchini halves.
- Put the cold tomato sauce in a baking dish, put on the courgette boats and cook at 180 degrees for 30 minutes.
- Put the zucchini boats on the plates and put the tomato lake around the boats.
- I serve rice as a side dish.
- If there are any boats left over, they are also very tasty when cold.
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