Summary

Ingredients

• 8 zucchini, approx. 20 cm long
• 500 g minced beef
• 4 onion (s)
• 150 g parmesan, freshly rated
• 1 bay leaf
• 20 sprigs thyme
• 3 sprigs rosemary
• 2 small Can (s) tomato (s), peeled
• 2 cloves garlic
• salt
• Cayenne pepper
• 0.5 ½ bunch parsley, smooth
• olive oil

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Instructions

1. Wash the zucchini, cut off the ends, cut off a narrow strip along the length (put aside), partially hollow out with a knife, leaving an edge of approx. 1/2 cm; Finally, scrape away the seeds with a spoon, discard.
2. Allow two finely chopped onions to become translucent in olive oil, add the two finely chopped cloves of garlic and the chopped parsley, remove the pan from the fire and let it cool down slowly. Pluck the leaves off 10 sprigs of thyme, chop and place in a bowl, add the grated Parmesan, add the minced meat and the steamed onion mixture. The parmesan is salty enough, I didn`t have to add salt. (If you have a cutter, you can save yourself the thyme plucking, I put the whole twigs with parmesan cubes in the cutter and chopped them thoroughly.) Knead the meat mixture thoroughly and fill the zucchini with it.
3. Sweat two coarsely chopped onions with a crumbled bay leaf in olive oil, dice the remaining zucchini strips and add, add the tomatoes with juice, finely chop and add the remaining thyme and rosemary, simmer briefly and season the sauce with salt and chilli. Put the sauce in a sufficiently large ovenproof dish and place the zucchini on top. Bake in the oven preheated to 180 ° for 45 minutes until crispy.
4. Baguette or rice with it.