🌿 Stuffed Zucchini Boats with Ancient Spelt and Herbs of St. Hildegard

A nourishing, aromatic dish combining ground meat, wholesome spelt, and Hildegard’s favorite herbs — galangal, bertram, hyssop, and wild thyme.

Ingredients:

• 1 lb ground meat (beef, goat, deer, or poultry)
• ½ tsp galangal powder
• 1 tsp bertram powder
• 1 tsp sea salt
• ½ tsp hyssop powder
• ½ tsp wild thyme powder
• 5 zucchinis, halved lengthwise and scooped out
• 1 cup chopped spelt or spelt porridge (Habermus), cooked according to package instructions
• 2 medium onions, diced
• ½ cup tomato sauce (optional)
• 1 - 1½ cups shredded cheese or chopped almonds for those with dairy sensitivities
• 2 cloves garlic, crushed

Coconut oil or sunflower oil, for sautéing

Instructions

Prepare the meat mixture:
1. In a bowl, combine ground meat with sea salt, galangal, bertram, hyssop, wild thyme, and minced garlic. Mix well and set aside.

2. Cook the spelt:
In a separate pot, cook the chopped spelt or Habermus according to package directions. Set aside once tender.

3. Prepare the zucchinis:
Cut the zucchinis in half lengthwise and scoop out the flesh. Arrange the hollowed zucchini halves (“boats”) in a baking dish. Roughly chop the scooped-out flesh and set it aside for later.

4. Sauté the vegetables:
Heat a large skillet over medium-high heat with a spoonful of coconut or sunflower oil. Add diced onions and sauté until they start to brown.

5. Add zucchini flesh:
Add the chopped zucchini flesh to the pan. Cook over high heat until most of the liquid evaporates.

6. Combine with meat:
Add the seasoned meat to the skillet. Cook, stirring often, until the meat is browned and cooked through.

7. Add spelt and sauce:
Stir in the cooked spelt and tomato sauce (if using). Continue cooking for a few minutes, allowing the flavors to blend.

8. Fill and bake:
Spoon the meat–spelt mixture evenly into the prepared zucchini boats. Sprinkle with shredded cheese or chopped almonds.

9.Bake:
Bake in a preheated oven at 375°F (190°C) for about 30 minutes, until the zucchinis are tender and the cheese is golden.

Serving Suggestion:

Serve warm with a light salad and freshly cooked beans on a side or a slice of bread. These zucchini boats also reheat beautifully for a wholesome next-day meal.

For detailed video instructions go to Hildegard's Way YouTube Channel