Stuffed zucchini with salmon

Ingredients for 2 servings:

• 1 large zucchini
• 1 salmon fillet(s), frozen or fresh, approximately frozen-sized
• 2 tomatoes
• 2 large mushrooms or several small ones
• 1 tbsp tomato paste
• 2 tbsp cream cheese
• 1 handful of cheese, grated (pizza cheese)
• e.g. herbs, fresh or frozen
• lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

topped with cream cheese

Make a cross-shaped cut all the way around the two tomatoes and place them in boiling water until the skins come off easily. Meanwhile, cut the zucchini in half lengthwise and hollow them out, leaving a “wall” about 1 cm thick. Then finely chop the hollowed-out zucchini, finely chop the mushrooms, and lightly fry both in a pan with oil. Add the peeled and finely chopped tomatoes along with a good tablespoon of tomato paste and let everything simmer. Season with salt, pepper, and herbs. Now fill the hollowed-out zucchini halves with the raw, finely chopped salmon fillet and drizzle with salt, pepper, and lemon juice over the salmon pieces. Then pour the zucchini flesh, mushrooms, and tomato mixture over the salmon, filling the zucchini with it; it’s okay if it forms a small “hill.” Now mix the cream cheese with the grated cheese and a dash of lemon juice and pour the mixture onto the stuffed zucchini halves. Place everything in the oven preheated to 200°C (top/bottom heat) and bake for 20 minutes, being careful not to overcook the zucchini. Otherwise, either cover or reduce the heat slightly.