Vegetarian stuffed zucchini

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 small can of corn
• some peppers, pickled
• 1 handful of olives, black
• 200 g cheese (Gouda), grated
• possibly salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

fast, easy and inexpensive

First, cut the rinsed zucchini in half and scrape out the skin with a teaspoon, leaving a roughly 5 mm thick edge. The skin is perfectly edible, and the ends can be trimmed. Then, chop the removed zucchini flesh into small pieces and place it in a bowl. Chop the bell peppers and olives and add them to the chopped zucchini along with 100 g of Gouda cheese and corn. Mix everything thoroughly and fill the hollowed-out zucchini. Season with salt and pepper as desired; I usually skip the spices, as the pickled bell peppers and olives are usually already well-seasoned and add flavor to the zucchini. Sprinkle the zucchini with cheese and place it in a baking dish in the oven. Bake at 180°C for 20-30 minutes. The zucchini will still be quite firm to the bite, but if you prefer a soft zucchini, you can pre-cook the halves in the oven for 10 minutes before filling them.