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Zucchini with tomato crème fraîche filling

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Ingredients for 4 servings:

  • 1 large zucchini
  • 2 slice(s) cheese, diced
  • 2 tomatoes, diced
  • 1 onion(s), diced
  • ½ cup of crème fraîche, approx. 75 g
  • Herbs, mixed
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

à la Mama

Halve the zucchini and peel if the skin is hard. Hollow out the shells and form them into boats. Briefly boil in water and then place on a baking sheet. Mix the remaining ingredients and fill the zucchini. Bake at 200°C for about 30-40 minutes, until the filling is lightly golden brown. Great for using up excess zucchini!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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