Stuffed colorful pasta and feta cheese zucchini

Ingredients for 4 servings:

• 2 m.-large zucchini, or a large
• 50 g butter
• 150 g pasta (Spirelli Tricolore)
• 150 g sheep’s cheese
• 80 g cream cheese
• salt and pepper
• oregano
• basil
• possibly tomato(s), dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as a side dish or standalone dish

Halve the zucchini and scoop out the flesh with a spoon. Set aside, leaving a 1-2 cm border. Melt the butter and brush it into the zucchini interior. Season generously with pepper and salt. Bake in the oven at 180°C for about 10 minutes. Meanwhile, cook the pasta in lightly salted water. It should still be quite firm to the bite, as it will be used again later. Finely crumble the feta cheese and mix with the cream cheese and half of the scooped-out zucchini flesh. Add dried tomato pieces, if desired. Season with pepper, finely chopped basil, and oregano. Test with a fork whether the edges of the zucchini are already slightly soft. Fill the zucchini with the pasta mixture and return to the oven for another 10-15 minutes. A light tomato sauce goes well with it.