🌿 Live-Kochen | Vom Beet auf den Teller - Gefüllte Zucchini mit Tomaten & Rinderhack

Fresh ingredients, seasonal recipes, and lots of interaction with you. In this livestream, we'll prepare a dish together and talk about gardening, harvesting, and everything that's currently in season 👩🏼‍🌾🌿 Today we're cooking: Stuffed Zucchini with Tomatoes & Ground Beef Serves: 2 Preparation time: approx. 20 minutes plus baking time Ingredients: 2 medium zucchini 300 g ground beef 1 small onion 1 clove of garlic 200 g chopped tomatoes 1 tbsp tomato paste 1 tsp Italian herbs Salt & pepper 30 g grated Parmesan cheese Some fresh parsley or basil Preheat the oven to 200 °C (390 °F). Halve the zucchini lengthwise and scoop out the flesh with a spoon. Finely dice the scooped-out flesh and set aside. Sauté the onion and garlic in a non-stick pan with a little oil. Brown the ground meat until crumbly. Add the zucchini flesh, tomato paste, and chopped tomatoes, and simmer for about 5 minutes. Season with herbs, salt, and pepper. Fill the zucchini halves with the meat mixture, sprinkle with Parmesan cheese, and place in a baking dish. Bake for about 25–30 minutes. Serve with fresh herbs.