Stuffed zucchini

Ingredients for 2 servings:

• 2 medium-sized zucchini (200 g each)
• 50 g cooked ham
• 50 g Camembert(s)
• 1 small onion(s)
• 1 medium egg yolk
• 1 tbsp sunflower seeds, shelled
• 1 tsp rosemary, chopped
• 100 ml white wine
• 200 ml whipped cream
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with cooked ham, Camembert and sunflower seeds

Wash the zucchini and cut each one crosswise into 4 pieces. Carefully scoop out the soft insides, then season with salt and pepper. For the filling, finely chop the ham, Camembert, and onion. Knead the chopped rosemary (or 1/2 teaspoon dried rosemary), egg yolk, and whole sunflower seeds into a paste with your hands. Season with salt, pepper, and cayenne pepper. Fill the 8 zucchini pieces with the filling, leaving a small mound on top. Mix the white wine and whipped cream together and heat. Pour the warm mixture into a 25 x 20 cm baking dish and place the stuffed zucchini pieces inside. Bake in a preheated oven at 180°C (top/bottom heat, fan oven is not recommended) on the middle rack for 25 minutes.