Smokey's stuffed zucchini with chestnuts

Ingredients for 2 servings:

• 2 m.-large zucchini
• 200 g chestnuts, pre-cooked from the vacuum pack
• 1 tbsp parsley, flat, chopped
• 2 tbsp crème fraîche
• 180 g ricotta
• 1 tbsp cognac, if desired
• 1 pinch of clove powder
• 1 pinch(s) of sugar
• Salt and pepper from the mill
• some butter for the mold
• some broth for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Summer and autumn meet

Halve the zucchini lengthwise and scrape out the seeds. Season with pepper and salt. Chop the chestnuts and mix with the parsley, ricotta, and crème fraîche. Season with clove powder, sugar, salt, and pepper. If you like, you can mix 1 tablespoon of cognac into the mixture for a delicious flavor. Fill the zucchini with the mixture and place in a buttered dish. Pour in a little broth and add the remaining filling and the scraped seeds to the dish. Roast in an oven preheated to 200°C (400°F) for about 20 minutes. Arrange the zucchini on two plates. Lightly whisk the sauce in the dish and serve with the zucchini on the plate. If you like, you can also stir in diced bacon.