Almond-stuffed zucchini

Ingredients for 2 servings:

• 2 zucchini (courgettes)
• 1 egg yolk
• 50 g ground almonds
• 50 g cheese (Sbrinz), freshly grated
• ½ shallot(s), finely chopped
• 1 tbsp sugar
• little bitter almond aroma
• Salt
• 200 g cottage cheese
• pepper
• nutmeg
• Butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the zucchini diagonally, cut in half lengthwise, and hollow out the flesh. Blanch in boiling salted water for 1-2 minutes (no longer, or it will become too soft). Remove and drain well. Cook the hollowed-out zucchini flesh in the boiling water until soft. Drain and allow to cool. Mash with a fork. For the filling, mix the zucchini flesh with the egg yolk, almonds, cheese, shallot, sugar, and bitter almond flavoring, and season. Spread the cottage cheese in a buttered gratin dish and season with pepper. Spoon the filling into the zucchini and place on top of the cottage cheese. Bake in the center of an oven preheated to 180°C for 15-20 minutes until golden brown. Aperitif tip: Cut the zucchini into 1-5 cm wide slices and prepare without the cottage cheese. Serve as warm appetizers.