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Zucchini stuffed with feta cheese, goat cheese and Limburger

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Ingredients for 6 servings:

  • 6 zucchini
  • 125 g bacon, diced
  • 150 g goat’s cheese
  • 100 g feta cheese made from sheep’s milk
  • 1 bunch of parsley
  • 400 g cheese (Limburger)
  • 70 g tomatoes, dried, not pickled
  • 1 m.-sized egg(s)
  • pepper
  • Cayenne pepper
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C. Halve the zucchini and remove the seeds. Chop the sun-dried tomatoes into small pieces and mix with the goat cheese, feta cheese, and egg. Cut the Limburger into strips. Grease the baking dish with oil. Distribute the zucchini seeds in the dish. Spread the bacon and then the cheese mixture over the halved zucchini. Then top with the Limburger strips. Bake in the oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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