Zucchini stuffed with avocado and pistachios à la Fusia

Ingredients for 4 servings:

• 4 zucchini (approx. 250 g each)
• 2 avocados
• 100 g pistachios, chopped
• 3 tbsp olive oil
• e.g. salt and pepper
• cumin
• Harissa
• 3 tbsp low-fat quark
• 150 g cheese, Parmeggiano, grated
• some oil, e.g. sunflower oil
• 1 bunch parsley, chopped
• e.g. lime juice, freshly squeezed
• 2 cloves garlic, finely chopped
• 1 handful of chopped black olives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the zucchini, halve lengthwise, and carefully scoop out the flesh with a spoon, leaving a 1cm thick edge. Finely chop the flesh and sauté in olive oil for a few minutes. Scoop out the avocado flesh and mash it lightly. Then mix with the zucchini flesh and garlic. Season with salt, pepper, cumin, and harissa. Add the chopped pistachios, olives, parsley, and quark and mix. Fill the hollowed-out zucchini halves with the mixture and sprinkle with Parmesan cheese. Place the zucchini in a greased baking dish (greased with oil) or on a baking sheet (lined with parchment paper) in the preheated oven. Bake on the middle rack at 225°C for about 20 minutes. Drizzle with lime juice before serving, or place a lime quarter on each plate for each person to drizzle with. This recipe comes from my Moroccan friend’s sister and is one of our favorites.