Oven-baked zucchini with chicken liver

Ingredients for 2 servings:

• 2 m.-large zucchini, halved lengthwise
• 250 g liver(s) of chicken or turkey (or pork, rabbit, veal or beef)
• 2 onions
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp thyme, dried
• Parsley, chopped
• ½ lemon(s), the juice
• 125 ml vegetable stock
• 1 tbsp cheese of your choice, grated, for binding
• n. B. Grated cheese for topping (alternatively sliced ​​cheese)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick and easy stuffed zucchini

I blanch the zucchini, halved lengthwise, for 2-3 minutes and let them drain on the cut side on kitchen paper. Scoop out the flesh with a spoon and chop it finely. Peel and chop the onion. Cut the liver into pieces. Briefly fry the chopped onions and liver pieces in hot oil. Immediately remove the liver pieces and add the hollowed-out zucchini to the onions, finely chopped. Add the spices, herbs, and lemon juice, and simmer briefly. Cut the liver into thin strips and mix with the onion mixture. Mix everything with 1 tablespoon of grated cheese and fill the halved zucchini with it. Place in an ovenproof dish, stuffing side up, and carefully add the vegetable stock around the edges. Add the tomato pieces. Cook in a preheated oven at 190°C for approx. 20-30 minutes. Just before the end of the cooking time, add the cheese slices or grated cheese and bake for another 6-8 minutes. Finally, I puree the vegetables in the sauce and add a little more cream. Serve hot. Tip: It’s recommended to halve the zucchini lengthwise and then again crosswise to make four pieces. This will fit better in the pan. Note: Instead of using chicken liver exclusively, you can also use pork, rabbit, veal, or beef liver for the filling.