Stuffed zucchini with ground lamb and tomato sauce

Ingredients

• 800 g zucchini (4 zucchini)
• 2 small onions
• 1 bundle dill
• 1 bundle parsley
• 1 bundle mint
• 3 tbsp olive oil
• 300 g ground lamb
• 50 ml white wine
• 150 g double cream cheese
• Salt
• Pepper (freshly ground)
• 2 Tomatoes
• 1 tsp flour
• 125 g whipping cream

Instructions

1. 1.

   Wash zucchini, trim tips and stems, cut lengthwise in half. Scoop out the flesh with a teaspoon leaving a 0.5 cm border, then dice finely.

2. 2.

   Blanch zucchini halves in boiling salted water for about 4 minutes, remove, shock in ice water, drain.

3. 3.

   Peel and finely chop onions.

4. 4.

   Wash herbs, shake dry, finely chop.

5. 5.

   Sauté onions in hot oil until translucent, add the diced zucchini flesh, cook briefly, remove and set aside.

6. 6.

   Add ground lamb to the pan fat, brown crumbly, pour in wine, bring to a boil, then remove from heat.

7. 7.

   Let the meat cool slightly, mix with cream cheese, herbs, salt and pepper.

8. 8.

   Fill zucchini halves with the lamb mixture and place them in a shallow greased baking dish.

9. 9.

   Wash, core and finely chop tomatoes. Distribute tomatoes and remaining zucchini flesh around the stuffed zucchini.

10. 10.

    Bake in preheated oven at 200°C on the second rack from below for about 20 minutes.

11. 11.

    Whisk flour and cream together, pour over zucchini, bake another 10 minutes.

12. 12.

    Plate the stuffed zucchini with sauce and serve.