John Myers
Ingredients for 4 servings:
- 4 large zucchini
- 250 g herb cream cheese
- 400 g mushrooms, fresh
- 1 bell pepper(s)
- some Gouda, grated
- some Parmesan, sliced
- salt and pepper
- 1 shot of milk
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
with two kinds of cheese
Preheat the oven to 200 degrees Celsius. Wash the zucchini, cut it in half lengthwise, hollow it out, and place it on a baking sheet lined with parchment paper. Cut the inside of the zucchini into small cubes. Cut the bell pepper in half, remove the seeds, and also dice it finely. Clean the mushrooms and slice them using a mushroom cutter. Briefly fry the mushrooms in a pan, add the cream cheese and a splash of milk, and stir to combine. Add the zucchini and bell pepper cubes, mix, and simmer until the sauce is slightly creamy. Stir occasionally and season with salt and pepper to taste. Divide the mixture between the zucchini halves and sprinkle with the Gouda and Parmesan cheese. Bake in the oven for about 25 minutes.
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