Stuffed zucchini with goat cheese, sage and honey filling

Ingredients for 2 servings:

• 2 small to medium zucchini
• 100 g goat’s cheese
• 2 tsp honey
• 1 sprig(s) rosemary, needles plucked and chopped
• 10 leaves of sage, chopped
• Salt
• Black pepper, freshly ground
• 200 g fresh tomatoes
• 3 sprigs of thyme
• 1 tsp oregano
• 1 tbsp olive oil
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash the tomatoes, cut into eighths, and arrange them in a baking dish, interspersing them with thyme sprigs, sprinkle with oregano, salt, and pepper, and drizzle with olive oil. Wash the zucchini, trim off the ends, cut them in half, and hollow them out to create a hollow. Chop the removed flesh into small pieces and mix with goat’s cheese, honey, sage, rosemary, salt, and pepper. Fill the hollowed-out zucchini with the filling, place them on top of the tomatoes in the baking dish, sprinkle with a little grated Parmesan cheese, and bake in a preheated oven at 180-190°C for about 40-50 minutes, until the tomatoes are nice and soft and the zucchini filling is lightly browned. Check on them occasionally and, if necessary, cover the zucchini with parchment paper or aluminum foil to prevent them from overcooking. This goes well with rice, especially red rice or a brown and wild rice blend. Tip: As a variation, I could imagine mixing a handful of walnuts into the filling. It would probably work with chunky canned tomatoes, too, for an even more “saucy” tomato sauce.