Zucchini Boats Stuffed with Meat

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 120 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Hard cheesepack 200 g ≈ $2.64 30 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the zucchini¹, cut lengthwise in half along the long direction, and carefully scoop out the centers with a spoon; cut the zucchini flesh into 1–2 cm cubes; preheat the oven to 190 °C; prepare a baking dish about 20x30 cm, grease with a light layer of oil.

2. Heat a skillet over medium heat, add a little oil, add onion³ and sauté until translucent about 3 minutes; add garlic⁷ and sauté another 30 seconds, stirring.

3. Add ground² meat and the zucchini¹ flesh to the skillet, sauté over medium heat 7–8 minutes until brown and golden, stirring occasionally; salt and pepper to taste.

4. Spoon the filling into the zucchini¹ boats and place them tightly in the baking dish; place tomato⁴ slices on top of each boat, then add sour⁶ cream and sprinkle with cheese.

5. Bake in the oven at 190 °C, uncovered, about 30 minutes; the top will turn golden and the cheese will melt; the filling will be cooked and juices will thicken.

6. Remove from the oven and let the dish rest for 5 minutes before serving; serve warm, with sour⁶ cream from the dish if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.