Stuffed zucchini on a bed of tomatoes with ham and feta

Ingredients for 4 servings:

• 4 zucchini, yellow or green
• 200 g feta cheese made from sheep’s milk
• 100 g cooked ham
• 1 bunch of thyme
• 1 can of tomatoes
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Dice the feta and ham. Mix both with the picked thyme, salt (carefully, as the feta is already salty), and pepper. Fill the hollowed-out zucchini with the mixture. I like to use yellow, round zucchini. I make a slight cut at the bottom to ensure they stand upright. Then I cut a lid off the top, which I replace after hollowing out and filling. Dice the onions and sauté until translucent. Finely chop the canned tomatoes and add them. Season the tomato sauce with salt, pepper, and thyme. Pour the tomato sauce into an ovenproof, coverable dish. Add the zucchini. Place the covered dish in the oven at 200 degrees Celsius (top/bottom heat) for about 30 minutes. Baguette goes well with the zucchini. If you prefer vegetarian options, simply omit the ham.