Stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 2 bell peppers, red and green
• 2 tomatoes
• 1 carrot(s)
• 1 point tomato(s), pureed
• 1 cup sour cream
• 1 pt. ham, diced (vegetarians: simply omit!)
• Cheese, grated (Gouda)
• salt and pepper
• Sugar
• Cayenne pepper and paprika
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also very good vegetarian!

Wash the zucchini thoroughly, trim the ends, and halve the zucchini lengthwise. Remove the seeds with a small spoon. Place the halves in a baking dish or other oven-safe container. Wash and deseed the tomatoes and bell peppers. Finely dice some of the tomatoes and stuff them into the zucchini. Add a tablespoon of the passata to each zucchini and season with salt and pepper. Dice the remaining vegetables more coarsely. Peel the carrot before dicing. Heat 1 tablespoon of vegetable oil in a small saucepan and briefly toss the vegetables. Be careful not to stick or overcook. When the bell peppers are cooked, add the remaining passata. Bring to a boil; when it starts to bubble, add the sour cream, and mix well. The sour cream thickens the sauce and makes it less runny. Season to taste with salt, pepper, and sugar. I added cayenne pepper and sweet paprika, but I’ve tried it without, too, and it tastes great! Spread the sauce and vegetables around the zucchini halves. Sprinkle with diced ham, if desired. Sprinkle with grated Gouda cheese and toss it in the oven. Bake at 175°C (convection oven) for 30 minutes. Serve with rice.