Baked zucchini stuffed with pasta

Ingredients for 2 servings:

• 200g spaghetti
• 3 zucchinis
• 2 garlic cloves
• 1 pack of tomatoes, pureed, approx. 250 g
• 125 g crème fraîche
• 75g Grana Padano
• 2 tbsp vegetable stock powder
• Parsley, dried
• Nutmeg, freshly grated
• 1 pinch(s) thyme
• 1 pinch(s) coriander powder
• 1 pinch(s) of paprika powder, hot
• n. B. onion granules
• e.g. soy sauce
• 2 tsp lemon juice or lemon vinegar
• 1 tbsp, levelled sugar
• e.g. salt and pepper
• 1 bag(s) of grated cheese, approx. 200 g
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Halve the zucchini lengthwise and score the inside with a sharp knife. Use a tablespoon to scoop out the soft core to form a bowl. Finely chop the scraped zucchini core and fry it in a pan with a little oil along with chopped garlic, if desired, until it becomes a chewy mixture. Meanwhile, cook the spaghetti according to the package instructions and let it cool. Tip: If you oil it a little before it cools, it will be easier to add to the zucchini later. Preheat the oven to 200°C fan/convection oven. Place the zucchini mixture in a saucepan and add the passata. Add the crème fraîche, Grana Padano, and seasoning. Once the sauce has boiled, remove the pan from the heat. Place the zucchini shells in a baking dish and fill first with a little sauce, then with pasta, and then with more sauce. Finally, sprinkle generously with grated cheese. Bake in the preheated oven on the middle rack for about 20 minutes. Don’t bake much longer, or the pasta will lose its bite. Notes: If you cook too much pasta, don’t worry; there’s still sauce for that. Alternatively, you can freeze the leftover sauce. Don’t skimp on the cheese. Half a tub of crème fraîche is enough; a whole tub is too much for a packet of passata.