Stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 1 medium onion(s), peeled, finely diced
• 1 garlic clove(s), peeled, pressed
• 250 g carrot(s), cleaned and/or thinly peeled
• 2 tbsp oil
• 2 tbsp almonds, sliced, chopped or slivered
• 100 g cream cheese, natural, also low-fat possible
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Glycemic index recipe

Wash the zucchini, halve lengthwise, and scoop out the flesh. Dice the flesh. Thinly slice the carrots. Lightly coat a roasting pan with oil and place the zucchini halves in it. Preheat the oven to 200°C top and bottom heat, 180°C fan-assisted. Heat about 2 tablespoons of oil in a pan. Sauté the onion and garlic until golden brown. Add the flesh and sauté for about 6 to 7 minutes. Stir in the carrots and almonds, and continue frying for about 5 minutes. Stir in the cream cheese. Season with salt and pepper. Fill the zucchini halves with the vegetable mixture. Cover the roasting pan with aluminum foil and bake in the oven for about 40 minutes.