Stuffed Zucchini

Rinse the zucchini, remove the stem and cut in half lengthwise. Pre-cook in salted water for 5 minutes.

Mix minced meat with onions, garlic, soaked and well squeezed bread, the egg and half of the cheese and season with paprika powder, salt, pepper and thyme.

Hollow out the zucchini with a teaspoon, leaving a 1 cm border. Dice the hollowed out inside into small cubes. Season the inside of the zucchini with salt and pepper and fill with the minced meat mixture. Mix the strained tomatoes with the pulped zucchini and season with salt, pepper and thyme. Place the stuffed zucchini in a large gratin dish or in the frying pan and pour the tomato sauce over them. Bake at 200 degrees for 30 minutes, then spread the remaining cheese evenly over the zucchini and bake again for 10 minutes.

Serve with pita bread or baguette.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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