1. 1

   Step 1

   Halve the zucchini, trim the ends, and scoop out the inside with a spoon, leaving a 1 cm border.

2. 2

   Step 2

   Finely dice the large onion, the cheese, and the scooped-out zucchini flesh.

3. 3

   Step 3

   Heat 1 tbsp of oil in a pan and brown 500 g of ground meat.

4. 4

   Step 4

   Add the diced large onion to the ground meat and sauté together.

5. 5

   Step 5

   Stir in the zucchini flesh, 2 tbsp of tomato paste, 1 tsp of vegetable bouillon powder, 0.5 tsp of nutmeg, 0.5 tsp of coriander, and 0.5 tsp of paprika.

6. 6

   Step 6

   Season to taste with a little sugar, salt, and pepper.

7. 7

   Step 7

   Stir half of the cheese and 2 tbsp of cream cheese into the ground meat mixture.

8. 8

   Step 8

   Fill the zucchini with the mixture and place them in a baking dish.

9. 9

   Step 9

   Sprinkle the remaining cheese over the stuffed zucchini.

10. 10

    Step 10

    Bake in a preheated oven at 180 °C for approx. 25 minutes.

    Timer 25 min
11. 11

    Step 11

    Meanwhile, for the sauce, heat 1 tbsp of oil in a pot and sauté the small onion.

12. 12

    Step 12

    If necessary, add any remaining filling and deglaze with 600 ml of strained tomatoes.

13. 13

    Step 13

    Stir in 0.5 tbsp of oregano, 0.5 tbsp of sugar, 2 tsp of vegetable bouillon powder, and 2 tbsp of red wine.

14. 14

    Step 14

    Bring the sauce to a boil and season with salt and pepper.

15. 15

    Step 15

    Serve the zucchini together with the tomato sauce.

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