John Myers
Ingredients for 4 servings:
- 2 m.-sized zucchini, approx. 300g each
- 200 g feta cheese
- 2 cloves garlic
- 1 m.-sized chili pepper(s) (Thai chili)
- Salt
- Vegetable broth, instant
- ½ tsp turmeric
- ½ tsp cornstarch
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and trim the zucchini, then halve it lengthwise. Carefully scoop out the zucchini halves with a spoon. The edges of the zucchini should be 5-10 mm thick all around. Blanch the zucchini halves for 3 minutes and let them drain on a wire rack, with the opening facing down. Season the zucchini chunks well with salt and let them drain in a sieve. Place the feta, zucchini chunks, garlic, and chili in a food processor and puree. Season the mixture with vegetable stock and salt. Add cornstarch to thicken and color it yellow with about 1/2 teaspoon of turmeric. Fill the zucchini halves with the mixture and place it on an oiled baking sheet. Bake in the preheated oven for 20-30 minutes, until the mixture is lightly browned. If there is any mixture left over, I fill red pointed peppers that have been sliced lengthwise with it and cook them with it.
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