How to make
Cut off the ends of the zucchini, wash them and without peeling them, cut them crosswise into stumps, which are about 2″ (5 cm) long.
Scoop out the inside, leaving a little on the edges and on the bottom, sprinkle them with salt, drizzle with olive oil and put them in an oven heated to 390°F (200°C) for about 25 minutes.
During this time, chop the onion and the removed zucchini core and peel and grate the carrot, tomato and garlic.
Boil the buckwheat according to the instructions on the package.
Heat the olive oil and first fry the onion, until it has lightly browned, then add the other vegetables and cook for another 3-4 minutes. Add the minced meat and a little water and mix, until it becomes crumbly. Season with salt, parsley, black pepper, paprika and thyme.
Remove the semi-cooked stuffed zucchini from the oven.
Mix the minced meat with the boiled and strained buckwheat and fill the stumps with this stuffing. Place them back into the oven for about 15 minutes.
Serve the stuffed zucchini with minced meat and buckwheat warm!
Enjoy your meal!
