Small zucchini meal from the oven

Ingredients for 3 servings:

• 3 m.-large zucchini
• 100 g double cream cheese
• 1 shallot(s)
• 2 tbsp, heaped hazelnuts or walnuts, chopped
• 1 beefsteak tomato(s)
• 2 tbsp, heaped ham cubes
• 100 g grated cheese (e.g. mozzarella or pizza cheese)
• salt and pepper
• Paprika powder, sweet
• Onion powder, optional
• Milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, fast, adaptable

Preheat the oven to 200°C (400°F) or, if you have an oven with a grill, preheat the grill. Wash the zucchini, trim the ends, and cut each zucchini lengthwise into 4 slices. Place 4 slices close together on a baking sheet lined with baking paper, creating 3 separate “surfaces.” For the toppings, halve the beefsteak tomato, remove the seeds, and cut into small cubes. Mix in the diced ham and season lightly with salt and pepper. Mix half of the cream cheese with the chopped nuts, onion powder (optional), and a little milk until smooth, then season with pepper and paprika. Peel and finely dice the shallot, then mix with the remaining cream cheese and a little milk until smooth, then season generously with pepper. Cover each “zucchini surface” with one of the toppings and sprinkle with 1/3 of the grated cheese. Place in the oven or under the grill. With the grill, I wait until the cheese has melted, then turn it off and bake for another 10 minutes at 190°C. Without the grill, I bake for about 15 minutes. We like the zucchini al dente; if the cheese starts to get too brown, cover it with wax paper. This makes a small meal that’s enough for lunch. There are no limits to your imagination when it comes to inventing additional toppings; I often use up leftovers.