Stuffed zucchini

Ingredients for 3 servings:

• 3 zucchini, equal size (approx. 600 g each)
• 2 tomatoes (approx. 200 g)
• 1 bunch of spring onions
• 2 carrots
• 200 g sheep’s cheese, firmer
• ½ bunch thyme
• 1 clove(s) garlic
• 2 tbsp sunflower seeds
• salt and pepper
• 75 g crème fraîche or crème legere
• 30 g Parmesan, finely grated
• 1 bunch parsley, flat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with tomatoes, zucchini, crème fraîche sauce

Wash the zucchini and halve lengthwise. Scoop out the flesh with a teaspoon and chop finely. Peel the tomatoes (make a cross-shaped cut at the stem with a sharp knife and blanch briefly in boiling water until the skin loosens, then rinse with cold water and peel off the skin). Dice the tomatoes, removing the stem ends. Wash and trim the spring onions and slice them into fine rings. Peel and grate the carrots. Roast the sunflower seeds in a dry pan until golden brown. Dice the feta cheese. Wash the thyme, spin it dry, and pluck the leaves from the stems. Press the garlic through a press. Mix the spring onions with the carrots, feta cheese, thyme, garlic, and sunflower seeds, and season with salt and pepper. Mix the chopped zucchini flesh with the diced tomatoes and crème fraîche in an ovenproof dish and season with salt and pepper. Fill the zucchini with the feta cheese mixture and place it in the dish. Sprinkle with Parmesan cheese. Place the zucchini in the dish in the oven (preheated to 200°C on the middle rack) and bake for 35 minutes, until the zucchini are al dente and the surface is nicely browned. Wash the parsley, spin dry, and chop. Sprinkle the zucchini with the parsley and serve.