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Stuffed zucchini

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Ingredients for 2 servings:

  • 4 small zucchini
  • salt and pepper
  • 1 bell pepper(s)
  • 1 chili pepper(s)
  • 2 garlic cloves
  • 150 g almonds, chopped
  • 2 tbsp tomato paste
  • 4 tbsp oil
  • 2 tbsp dried Italian herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Wash the zucchini, halve lengthwise, and scoop out the insides, preferably with a tablespoon. Leave a 1 cm border. Season with salt and pepper. Chop the zucchini core, dice the bell pepper and garlic cloves. Deseed and finely chop the chili pepper, and thinly slice the spring onions. Mix the almonds with the bell pepper, chili, spring onions, garlic, tomato paste, the zucchini core, oil, and herbs, and season again with salt and pepper. Place the zucchini halves on a baking sheet and fill the zucchini halves with the mixture. Bake in the oven for 20-30 minutes and serve.

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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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