Travelamigos stuffed zucchini "Greek" with tomatoes and feta cheese

Ingredients for 2 servings:

• 600 g zucchini (approx. 1 medium)
• 300 g tomatoes (approx. 3 pieces)
• 1 m.-sized onion(s)
• n. B. garlic
• 100 g feta cheese
• e.g. olive oil
• Salt and pepper from the mill
• oregano
• basil
• Thyme
• mint

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

light and delicious

Halve the zucchini lengthwise and carefully scrape out the seeds with a teaspoon. Salt the zucchini halves well and set aside. Cut the scraped flesh into small cubes, also salt and set aside. Let stand for about 30 minutes. In the meantime, halve the tomatoes, remove the seeds, and finely dice the flesh. Finely chop the onion and garlic, if using. Cut the feta cheese into small cubes (approx. 5 x 5 mm). Place the zucchini flesh in a sieve and press down well with a slotted spoon or spoon. Mix with the tomato, onion, and feta cubes, adding garlic if using. Season well with freshly ground pepper and plenty of herbs (alternatively, you can use Greek salad herb mix if you have it on hand), and mix in a dash of olive oil. Additional salt is usually not necessary. Pat the zucchini halves dry with kitchen paper, place them open-side up in a baking dish greased with olive oil, and brush the cut surfaces with olive oil. Add the filling and spread any remaining filling around it. Depending on the size of the zucchini, bake in the oven at 180°C (fan oven) for 30-45 minutes. You can also blanch the hollowed-out zucchini for 5 minutes beforehand to shorten the cooking time. Serve with baguette or rice.