Stuffed zucchini with chives yoghurt

Ingredients

• 120 g Beef flank
• 150 g Tomato paste
• 1/2 head Onion
• 1 clove Garlic
• 1/2 tsp Olive oil
• 2 pcs Zucchini
• 20 g Cheddar, low-fat
• 1 tsp Basil, dried
• 1/2 tsp Oregano, dried
• 2 tbsp Nature yogurt, low fat
• 10 g Spring onion

Method

1. Fry the chopped onion in the hot oil.
2. Add the minced meat and season with salt and pepper.
3. Add the crushed garlic and the concentrated tomatoes.
4. Cook until it thickens.
5. Cut the zucchinis in half and scoop out the insides.
6. Pour in the ragout and grate the cheese on top.
7. Bake in a preheated oven at 180°C until the cheese is browned.
8. Chop the chives and mix into the natural yoghurt with salt.