John Myers
Ingredients for 2 servings:
- 1 ½ large zucchini or 2 – 3 small
- 1 cup(s) buckwheat (125 ml)
- 2 cup(s) water or organic vegetable broth
- Herbal salt, e.g. wild garlic salt
- pepper
- 200 ml cream
- 5 tbsp tomato paste
- salt and pepper
- Oregano or basil
- 1 clove(s) garlic
- 50 g grated cheese for topping
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
prepared in a pan
Hollow out the zucchini, place them in a pan, and blanch in water. This takes 10-15 minutes; the zucchini shouldn’t get too soft; they can cook for another 15 minutes with the filling. Baby zucchini don’t need to be blanched. Meanwhile, for the filling, simply cook buckwheat in water or broth and season with spices. The buckwheat needs 10 minutes to cook; it should still be slightly firm to the bite. Once the zucchini are blanched, season with salt and pepper. Fill with the buckwheat. For the sauce, simply add tomato paste, cream, crushed garlic, and spices to the pan. Be careful; if there’s a lot of blanching water, drain some of it first. Sprinkle the zucchini with cheese and simmer, covered, for 15-20 minutes. By then, the cheese will have melted and everything will be cooked. You can serve this dish with some baguette or salad. It also works well as a standalone meal.
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