John Myers
Zucchini with Wienerle Filling
The perfect zucchini with wienerle filling recipe with a picture and simple step-by-step instructions.
- 1 small Zucchini
- 1 Onion
- 1 Clove of garlic
- Salt
- 4 Wienerle
- 3 Tablespoon Tomato ketchup
- 2 tablespoon Sour cream
- 200 ml Vegetable broth
- 200 ml Cheese (any) The zucchini
- Wash the zucchini, pat dry, cut in half, remove the seeds and season with salt.
- Peel the onion and garlic, cut into small pieces, fry in a pan with 4 sliced wieners until golden.
- Mix the tomato ketchp with the sour cream, salt and pepper and add to the pan – stir thoroughly
- Now put the filling in the zucchini halves, put in an ovenproof dish, sprinkle with cheese and pour in some vegetable stock,
- Now put it in the 180 C oven for about 30 minutes until the cake is soft and serve with a baguette.
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