Zucchini with Ground Meat Tomato Filling

Ingredients

• 2 large zucchini (ca. 400 g)
• 1 onion
• 1 Garlic clove
• 6 sprigs Thyme
• 4 tomatoes
• 2 tbsp olive oil
• 400 g ground meat (mixed)
• Salt
• Pepper

Instructions

1. 1.

   Wash the zucchini and cut them lengthwise in half. Scoop out the flesh with a teaspoon and finely chop it. Peel and finely dice the onion and garlic. Wash the thyme, shake off excess moisture, set aside 4 sprigs for garnish. Strip leaves from remaining thyme stems. Wash the tomatoes, halve and core them. Finely puree the seeds with a stick blender. Dice the tomato flesh into small cubes.

2. 2.

   Preheat the oven to 200 °C (convection). Heat 1 tbsp olive oil in a pan. Sauté the onion, garlic and chopped zucchini flesh over low to medium heat for 3‑4 minutes, then remove from the pan. Add another tablespoon of olive oil and brown the ground meat over high heat while stirring, then add the sautéed mixture and thyme leaves. Season well with salt and pepper. Add the pureed tomato seeds, simmer until the liquid reduces. Fill the zucchini halves with the meat mixture. Sprinkle tomato cubes on top, season again. Place the stuffed zucchini on a parchment‑lined baking sheet and bake in the hot oven on the middle rack for 20‑25 minutes. Garnish with remaining thyme sprigs and serve.