Stuffed zucchini with feta and walnuts

Ingredients for 2 servings:

• 2 m.-large zucchini, thick
• 3 tbsp olive oil
• 1 shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 100 g feta cheese, Greek, crumbled
• 50 g walnuts
• 50 g white bread, fresh without crust, finely crumbled
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious vegetarian dish

Cut the zucchini straight across both ends, blanch in lightly salted water for 5 minutes, let cool, then cut crosswise into it with a knife and then hollow it out with a spoon. A sturdy outer edge should remain, and the zucchini should look a bit like a canoe. Heat the oil, fry the shallot and garlic for 3 minutes, add the finely chopped inside of the hollowed-out zucchini, fry for 5 minutes, add the breadcrumbs and roughly chopped walnuts. Toast briefly, let cool. Stir in the egg and feta, season with salt and pepper. Fill the zucchini with the filling, cover the dish with aluminum foil, and bake in a preheated oven at 190°C for 30 minutes. Then remove the aluminum foil and bake for another 10 minutes.