Italian zucchini boat

Ingredients for 2 servings:

• 100g spaghetti
• 4 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp basil (dried or fresh)
• ½ tsp oregano (dried)
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 large zucchini
• 50 g cheese, grated (preferably generously grated Parmesan)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

zucchini stuffed with spaghetti

Cook the spaghetti al dente according to the package instructions, drain, and let cool. Cut the zucchini lengthwise into two equal halves and scoop out the insides with a tablespoon. Place the tomato paste, olive oil, balsamic vinegar, and seasonings in a bowl and mix well (ideally with a small whisk). Generously coat the insides of the hollowed-out zucchini halves with the tomato paste mixture. Then place the spaghetti lengthwise into the zucchini halves; this is best done by hand. If the spaghetti hangs over on one or both sides of the zucchini, that’s fine. Finally, sprinkle the cheese on top. Bake the whole thing in the oven at 180°C (fan oven) for 20 minutes. Serve with a light salad.