Zucchini with grainy cream cheese filling

Ingredients for 4 servings:

• 2 zucchinis
• 2 cups cream cheese, grainy, approx. 200 g each
• 8 cherry tomatoes
• 1 pack of grated cheese
• Frozen herbs of your choice
• 1 pinch of salt
• 1 pinch(s) pepper
• 1 package of tomatoes, chopped
• 1 clove(s) garlic
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Wash the zucchini, cut off the front and back ends, and then cut them lengthwise. Scoop out the zucchini halves with a spoon and set aside. Put the cream cheese in a bowl, wash and quarter the tomatoes, then separate the watery part from the flesh. We only need the flesh, otherwise the mixture will be too runny. Add pepper and salt, stir in the frozen herbs (fresh herbs are also fine), and season to taste. Grease a baking dish and fill it with the package of pureed or chopped tomatoes, season with pepper, salt, and other herbs if desired, and press in a clove of garlic, then mix everything together. Now fill the zucchini halves with the cheese mixture and place them in the dish. Sprinkle with some more cheese, if desired. Then bake the dish at 180 degrees Celsius for about 20 minutes. This goes wonderfully with brown rice or salad. Tip: If you have some of the cream cheese filling left over, you can also use it as a light, refreshing spread.