Stuffed zucchini

Name: Stuffed zucchini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Courgette; 1/8 l Vegetable broth (instant); 1 Onion; 1 Garlic clove; 2 packages (50 g each) Soup Greens; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Marjoram; 200 g Schmand

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Courgette
1/8 l Vegetable broth (instant)
1 Onion
1 Garlic clove
2 packages (50 g each) Soup Greens
2 TABLESPOONS Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Marjoram
200 g Schmand

Directions

1
Clean and wash the zucchini and cut them in half lengthwise. Cut the ends diagonally and cut into small cubes. Hollow out the zucchini halves with a teaspoon and place them in an ovenproof dish. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, peel and finely chop the onion and garlic. Fry onion, garlic, courgette cubes and soup vegetables in hot oil.
2
Add the minced meat and fry. Pluck the marjoram leaves from the stalks and chop coarsely. Stir into the sour cream. Season with salt and pepper. Fill the pre-cooked zucchini halves with the chopped mixture, spread the marjoram sour cream on top and bake for another 10 minutes