Stuffed zucchini \"Bolognese style\" with herb curd

Name: Stuffed zucchini \"Bolognese style\" with herb curd
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Shallot; 80 g Celeriac; 1 Courgette; 1 TEASPOON Oil; 125 g Beefsteak minced meat; 1/2 425 ml can of tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g yellow cherry tomatoes; 5 stalks of chives; 3 Stem(s) Parsley; 75 g Low-fat curd

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Shallot
80 g Celeriac
1 Courgette
1 TEASPOON Oil
125 g Beefsteak minced meat
1/2 425 ml can of tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g yellow cherry tomatoes
5 stalks of chives
3 Stem(s) Parsley
75 g Low-fat curd

Directions

1
Peel the shallot and cut into small cubes. Peel and wash the celery and cut into small cubes. Wash, clean and halve the zucchini. Hollow out the zucchini with a small spoon. Cut the flesh into small cubes. Heat the oil in a pan and fry the shallot for about 2 minutes. Add the minced meat and fry for 5-7 minutes while turning. Add celery, zucchini and canned tomatoes. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar
2
Wash the cherry tomatoes, grate them dry and cut them in half. Add the cherry tomatoes to the bolognese. Pour the Bolognese into the zucchini halves and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes
3
Meanwhile wash the chives and parsley and shake dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Mix herbs with quark. Season to taste with salt and pepper. Fill into a bowl. Take the zucchini out of the oven and serve immediately with the quark