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Vegetarian stuffed zucchini Greek style

updated

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Ingredients for 1 servings:

  • 1 large zucchini
  • Kritharaki (rice-shaped noodles), 2 – 3 tablespoons
  • 1 tbsp crème fraîche
  • 5 cherry tomatoes
  • n. B. Cheese, grated
  • salt and pepper
  • Oil or butter for frying
  • Thyme
  • basil
  • ½ onion(s)
  • 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Halve the zucchini and hollow out the filling, leaving a 0.5 cm border. Cook the pasta according to the package instructions. Dice the onions and fry in butter or oil. Chop the zucchini flesh and garlic and add to the pan along with the crème fraîche. Chop the tomatoes and add them along with the cooked pasta. Season. Preheat the oven to 180°C. Fill the halved zucchini with the filling and sprinkle with cheese. Bake for about 20-30 minutes, until the cheese is browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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