Zucchini boats with chili con carne
5 servings
90 minutes
It has long been known about zucchini that if you make boats out of them, you can stuff them with anything. Chili con carne, being a bright and lively appetizer, gets along great with zucchini, only the zucchini should be small, after all, the key word is "boat", not "boat".
1
Prepare all the ingredients.
2
Finely chop the onion, carrot, celery, red pepper, and garlic.
- Onion: 0.5 head
- Garlic: 1 clove
- Carrot: 0.5 piece
- Celery stalk: 1 piece
- Red sweet pepper: 1 piece
3
Heat the pan with olive oil, add the chopped vegetables.
- Olive oil: 30 ml
- Onion: 0.5 head
- Garlic: 1 clove
- Carrot: 0.5 piece
- Celery stalk: 1 piece
- Red sweet pepper: 1 piece
4
Add spices and fry on high heat for about 7 minutes.
- Chili powder: 0.5 teaspoon
- Ground caraway: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
5
Add beans and tomatoes, pour in 300 ml of water. Bring to a boil.
- Canned beans: 100 g
- Canned diced tomatoes: 400 g
- Olive oil: 30 ml
6
Add ground beef, bring the mixture to a boil again, reduce the heat, and cook for about 40 minutes with the lid slightly open. Season with salt and pepper.
- Ground beef: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Cut the zucchini in half and remove the seeds.
- Baby courgettes: 5 piece
8
Place the chili con carne in the prepared boats and sprinkle with grated cheese.
- Ground beef: 200 g
- Mozzarella cheese: 150 g
9
Send to the oven for 20 minutes at 180 degrees.
10
Serve the ready boats with chili con carne, drizzled with yogurt and sriracha, and garnished with cilantro.
- Yoghurt: to taste
- Sriracha: to taste
- Cilantro: 10 g
