Oven baked Zucchini


2 zucchinis
250 grams of minced pork
1 teaspoon of homemade chili salt
1 clove of garlic
1/2 pack of taco spice
Oil for frying
1/2 yellow onion
1/2 can of sweet corn
2 tablespoons of Crème Fraîche
1 tablespoon of ketchup
Olive oil and Sea salt
Grated cheddar

Making Oven baked Zucchini

Add the mince to a bowl with chili salt, taco spice and finely chopped garlic. Mix well before frying. Wash the two zucchinis before you cut them in halves. Scrape out the seeds so that the zucchini becomes hollow and there is room for filling. Take out an oven proof dish and sprinkle the bottom with olive oil and sea salt. Lay the zucchinis in the dish, hollow part up. Add the taco-mince to a clean bowl and mix in finely sliced onion, sour cream, ketchup and sweet corn.  Scoop out the mix with a spoon and distribute the mix in the hollow of the zucchinis. Sprinkle cheese on top and bake in a preheated oven, 200 degrees Celsius, for 30-40 minutes until the zucchinis are tender and the cheese is melted. Serve with a sour cream dip.


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