Stuffed zucchini

Cut the young zucchini (200 g) in half lengthwise. Scoop out the flesh and grate it on a coarse grater.

Finely chop the onion (1 piece). Crush the garlic (1 clove) through a press.

Heat a skillet and sauté the onion until soft. Add the minced meat (150 g) and simmer for 5–7 minutes, breaking up the lumps.

Add the grated zucchini flesh and garlic. Cook for another 3–5 minutes until partially cooked.

Add salt and pepper to taste.

Fill the zucchini boats with the filling.

Grate the cheese (50 g) on a coarse grater. Sprinkle the boats with cheese.

Bake in a preheated oven at 180 °C for 30 minutes until the zucchini is soft and the top is golden brown.

Serve with sour cream with 25% fat (50 g).