Baked zucchini with a twist

Ingredients for 4 servings:

• 1 large zucchini
• 4 slices of cooked ham
• 1 large onion(s)
• 2 cloves garlic
• 1 can mushrooms, sliced
• 2 tbsp crème fraîche
• 1 tbsp lemon juice
• 1 m.-sized egg(s)
• 1 tbsp, heaped breadcrumbs
• 1 tbsp, heaped Parmesan, grated
• 1 tbsp olive oil
• 1 pack of mozzarella, grated, or 2 balls of mozzarella, thinly sliced
• Salt and pepper, white
• Paprika powder, sweet

Instructions

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

Preheat oven to 180°C (top/bottom heat). Cut the zucchini to fit the baking dish and halve it. Hollow out the zucchini; the edges should be no more than 1 cm thick. Set the hollowed-out contents aside. Brush the zucchini halves thinly with olive oil and pre-bake in the oven for approx. 5-10 minutes while you prepare the rest. Meanwhile, dice the ham, onion, and garlic. Sauté the onions and ham until translucent, then add the hollowed-out, finely chopped zucchini flesh and the garlic. Sauté for approx. 5 minutes. Add the drained mushrooms. Then stir in the lemon juice well, then add the crème fraîche and the raw egg, stirring immediately. Remove the pan from the heat and add the breadcrumbs and Parmesan cheese. Remove the zucchini halves from the oven and pour the contents of the pan into the zucchini. Spread mozzarella over the top and return to the oven for another 25 minutes to bake. If you’re feeling hungry, you could cook rice on the side. However, the zucchini was enough to fill us up, and we’re pretty big eaters!