John Myers
Ingredients for 4 servings:
- 4 small zucchini (150 g each)
- 1 vegetable onion(s) , (alternatively 3 spring onion(s))
- 200 g sausage meat (or raw sausages, fine)
- 2 tbsp butter
- 70 g double cream cheese with herbs
- 12 cherry tomatoes
- n. B. Thyme, fresh
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
from the oven
Clean the zucchini and halve it lengthwise. Scoop out the zucchini core with a teaspoon and chop. Chop the onions very finely (cut the spring onions into rings). If using sausages, press the sausage meat out of the sausages. Brown the meat, zucchini core, and onion pieces in butter and season with salt, pepper, and nutmeg. Let cool slightly. Meanwhile, pre-cook the zucchini halves in boiling stock for about 3-5 minutes, drain well, and place side by side in a greased baking dish. Stir the cream cheese into the cooled onion and sausage mixture, season to taste, and stuff the zucchini halves. Press in the tomato halves. If desired, pick off a few thyme leaves and scatter them on top. Bake at 175°C fan/convection oven (200°C top/bottom heat) for about 30 minutes.
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