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Baked zucchini with walnut filling

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Ingredients for 4 servings:

  • 4 zucchini, small to medium-sized
  • 50 g walnuts, roughly chopped
  • 2 tbsp sour cream, or creme fraiche
  • 30 g Parmesan, freshly grated
  • 1 tsp herbs de Provence
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegetarian, easy to prepare

Preheat the oven to 160°C fan-assisted oven or 180°C conventional oven. Meanwhile, wash and dry the zucchini, and halve them lengthwise. Using a teaspoon, scoop out the center of each half lengthwise to create a hollow about 0.5 cm deep. Finely chop the flesh and mix with the other ingredients. Season with salt and pepper and divide evenly among all eight halves. Place on a baking sheet lined with baking paper. Place in the center of the oven and bake for about 15 minutes, until nicely browned. Goes well with baked potatoes or potato gratin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Baked zucchini with walnut filling