😍🇲🇽 Mexikanische Zucchini Schiffchen | Thermomix® Rezept

Enjoy our ultimate zucchini shish kebab with delicious minced meat filling. Hi, it's Daisy again from the Mainz Zaubertopf Küche. And if you're looking for a zucchini recipe, then today I have the perfect recipe for you. Because today we're making very simple and delicious zucchini shish kebab. All you need is zucchini, maybe you have a lot in the garden right now. Then we need minced meat, an onion, a clove of garlic, a little oil, tomato paste, I'll show you the great spice in a minute, a little grated mozzarella, and then of course there's a really delicious refreshing herb quark. And for that we need lime, sour cream, and a little parsley. We don't start with the thermomix now, because of course we're going to first peel the zucchini. It's just cut in half lengthwise, and then you peel it off and leave a edge, that's very important, because we'll need that later for the filling. And don't throw away the filling, I'll put it in a bowl right now, because we'll definitely use it later. And write in the comments if you always have so much zucchini in the summer, and if you maybe grow it in your garden. I'd be interested. And I'd like to thank you for always watching and commenting, and we always read everything, and we're always very happy about it. So always write comments and like, because then we know what we're doing for, and then you always have a little feedback, which is always very important. And as I said, leave a edge, from about half a centimeter to a centimeter, so make sure it's not too thin, because otherwise the zucchini will break through. So, you definitely need a little strength here. It's best to put it in piece by piece, because we're going to chop it up a bit with the thermomix, because the filling will later come together with our minced meat mixture in the pan. I've definitely tried the recipe before, and I can tell you, it worked so well for our test eaters at home, even for my brother-in-law, who actually doesn't like zucchini. I'll put all of this to the side again, because I'm going to fill it in in a moment. But first, we need our thermomix, and first we put the onions in the blender, then a clove of garlic, because that gives the minced meat a really nice basic taste, and our fried, or the meat from the zucchini, I'd say. And now we're going to chop it up for 3 seconds on level 5. That's already small. It always goes so fast in the thermomix. I'll show you that again now. The whole thing looks like this. It doesn't look super tasty, I have to say, but it tastes perfect. Now we're going to preheat the pan. I've already turned on the oven, at 175 degrees top and bottom heat. As I said, for you it's a bit easier to cook, because you can just stop by the club, take your phone with you to the kitchen, and then you can do it step by step. It's really super easy, and you can't forget anything. I've already prepared this a bit in the meantime, and I've already put baking paper on the baking sheet, put the zucchini on it, and the pan is already hot with the oil, so I can now fry the minced meat. I'll make it a bit smaller. You could, of course, continue the whole thing in the thermomix with the minced meat. But I'll tell you personally, my opinion on this, I think minced meat in the pan always tastes a bit better, because you have those roast aromas. And especially if you still have the TM31 or the TM5, then you can't fry anything. And the problem is always, it's written in one of our recipes, which means you can't find them in the thermomix, and then this roasting function unfortunately doesn't work. And I really want a bit of hot roasted minced meat. That's why I'll wait a moment until I put the zucchini in there, because otherwise everything will get wet again. And you can season the whole thing with salt and pepper. Nice and strong, the way you like it. I always like it when it's a bit spicier. And then I'll add our zucchini-minced meat mixture. And then we'll get to our secret spice. This can really crumble a bit in front of you. And now we'll add tomatoes. I've already cut them in half or quarters, depending on how big the cherry tomatoes are. Then we'll add a bit of tomato paste. That also spices up nicely and gives it a nice color. And now, as I said earlier, we have a little spice mix. And because we're a bit Mexican, we have a taco spice mix, a Mexican one. You can actually find it in every well-stocked supermarket. And if you don't have a taco spice mix, you can also use a chili spice mix for chili con carne. That gives the minced meat such a nice flavor. We also wrote it down in the recipe if you want to mix them up yourself. That already smells really good. And so you really have many options by simply changing it up a bit. Just take a bit of other spices, maybe add a bit of other vegetables. I'll turn off the stove here. And as I said earlier, you can of course always spice it up with a bit of other vegetables. If you're Mexican, you can add a bit of tacos, corn or kidney beans. Then you really made several out of one recipe, so to speak. Or maybe you're doing it the Greek way. Then you just add a few olives to the minced meat and a bit of feta instead of mozzarella. And so you can really vary every recipe to your liking. And now we're going to fill up the zucchini. Fill it up evenly. Maybe you can do it without clattering, not like me here. And then we'll add a bit of mozzarella on top. Instead of mozzarella, you can also use really tasty cheddar or something like that. Just look at what you like or what you have at home. If you have Gouda or Emmentaler, that's not a problem at all. And now the whole thing has to bake for about 30 minutes in the preheated oven. And write in the comments if you're team cheese. For example, I don't do gratin at all when there's so much cheese on it. My husband always has to have the double load of cheese on it. Write how it is for you and whether it's so different in your family. Oh, that looks so delicious. And if he's going to pull it, hopefully. And they're going into the oven now. I'll add a little more salt and pepper on top. Because zucchini doesn't always have such a great own taste, it can always be a little more seasoned for me. And the good pieces go into the preheated oven for 30 minutes. As I said, it's preheated to 175 degrees top and bottom heat. The super delicious zucchini are in the oven and we're going to take care of the herb dip now. First we put the parsley in a mixing bowl and chop it up for 3 seconds at level 8. It really always goes so fast. And you see, it's so tiny. You can fill it up a little for later for garnishing, if you want. So I'll just take a little of it. The rest stays in because I want it to have a little more flavor. And I'm going to push it down with the spatula so that it's really well mixed with the herb dip. Then, as I said, add the herb dip, a little salt and pepper. And then I've already put a grater here for the bowl. The lime is of course untreated and washed off hot. I still always do that again. And we need half of it. So I'm going to wash it off really fresh here. And then we still need the juice of half a lime. You really don't have to throw away the rest. You can cut it up again and put it in your water glass. Then we've used it right away. The whole thing is then mixed again for 15 seconds at level 3. And our fresh herb dip is ready It's definitely much cheaper than bought. Maybe you even have a little herb bed at home. Then you always have fresh herbs there. I'll show you this again. I'll fill it up again now. You can put it in the fridge for as long as you want. Our zucchini still need a little bit, because they're in the oven for 30 minutes in total. It's really a totally nice, light summer recipe, which is also not so heavy in the stomach. And also a pretty cheap recipe, I have to say. That comes in the fridge and we'll get the zucchini out of the oven right away. Look at how delicious it looks. And that smells good, I tell you. Unfortunately, you can't always smell it here over the camera, but I'm really hungry, I would say. The complete recipe for reading can be found, as I said, with us at Zaubertopf Club. If you are not yet a member, it is definitely worth testing it for 30 days for free. Then you should really take a look at it. Of course, I'm going to put a little bit of parsley on it. We put it aside earlier. Look how nice it looks on it. It's probably mega hot when I try it now. And a little more dip. I'll put it on top right away, because it melts so nicely and combines so well with the minced meat and the cheese. I have to cut it. I can't bite it off with my fingers. Looks good. It's not too wobbly either. I always think that's important with zucchini, that it still has a little bit of bite. And now a nice dip. Oh, it's delicious. I'll let it cool down a little more. It's mega delicious. I'm curious how it tastes. Write it in the comments. I hope we were able to congratulate you with our zucchini recipe. Because, as I said, it's zucchini time. And we'll see you again in the next episode. And if you haven't subscribed to the channel yet, do it right now. See you next time. Bye! And of course I can't wait. Hot, hot, hot!