Hearty stuffed zucchini

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 spring onions, more if desired
• 1 cup of cheese (Obatzda, possibly light, 150 g)
• ½ pack of herb cream cheese
• 4 tbsp ham, diced
• pepper
• possibly cayenne pepper or chili
• n. B. Ham (Black Forest), possibly
• possibly salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-carb suitable, quick

Preheat the oven to 250°C (grill setting). Wash the zucchini and halve them lengthwise (so they can lie horizontally in the baking dish). Leave the stem and flower on, otherwise the filling will run out. Use a teaspoon to scrape out the seeds and make a little space for the filling. Lightly salt them. Place them open-side up in a baking dish and grill for 5-10 minutes, until lightly browned. In the meantime, trim the spring onions and slice them into thin rings. Place the Obatzden in a bowl, warm briefly in the microwave if necessary (this makes it easier to spread), and mix with the onions. Stir in the cream cheese and season with pepper (the cheese is usually salty enough that you don’t need any more salt). Remove the zucchini from the oven, fill the indentations with the cream using a teaspoon (not too high, as it will spread well), and sprinkle with the ham cubes. Grill in the oven for another 8-10 minutes, until the ham cubes are crispy. Arrange the Black Forest ham in rosettes on the plates and serve with the zucchini. It tastes delicious and is quick to make.