John Myers
Ingredients for 4 servings:
- 2 zucchini, 25 – 30 cm long
- 100 g cream cheese with pepper
- 20 slice(s) Salami with pepper rim, long
- 5 slices of Gouda
- e.g. potato(s), optional
- Salt
- olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Zucchini fans filled with cheese and salami
Wash the zucchini. Make five slits in each zucchini, but do not cut all the way through. Do not remove the stem. Spread the cut edges with cream cheese. Cut each Gouda slice into five lengthwise strips. Top a slice of salami with one strip of cheese and fold it in the middle to form a pocket lengthwise. Carefully push the cheese and salami pockets into the spaces, two in each slot. Season with salt and drizzle with olive oil. Bake in a baking dish covered with aluminum foil for about 30 minutes at 160°C. Then for another 10 minutes without the foil. If you like, you can add potato wedges to the baking dish. Otherwise, the stuffed zucchini also tastes great with toast or baguette.
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