250 g ground meat
1 onion, finely chopped
1 clove garlic, finely chopped
2-3 dl home-cooked tomatoes
2 tbsp oil
salt and pepper
spices to taste
250 ml cream (over 25 % milk fat)
1 mozzarella ball
freshly chopped dill
2-3 dl water or stock
Wash the zucchini, halve lengthwise and scoop the seeds using a teaspoon to form a “small boat”. Dice the scooped parts.
Sauté the onion in oil until soft. Add the meat and a small amount of water. Stir until the meat turns pale. Add the garlic, cooked tomatoes and the diced zucchini, and season with salt. Stir, put the lid on and cook over low heat for about 20 minutes, stirring occasionally and pouring in more liquid if needed.
Season with pepper and spices to taste. Remove from heat.
Bring water to a boil in a pot. Blanche the zucchini “boats” for a few minutes. Remove and place on a plate.
Preheat the oven to 180 ºC.
Slice the mozzarella thinly.
Grease an ovenproof dish with butter. Arrange the “boats” and fill them with the meat. Top with the mozzarella.
Beat the cream using a spoon and top each zucchini half with 1-3 tablespoons.
Bake for 20-25 minutes.
Sprinkle with freshly chopped dill prior to serving.