Stuffed zucchini

Ingredients for 2 servings:

• 1 large zucchini
• 1 bell pepper(s), red
• 3 m.-large carrot(s)
• 1 large onion(s)
• 150 g diced ham
• 150 g cream cheese
• 100 g medium-aged Gouda, grated
• 2 tomatoes
• 2 garlic cloves, squeezed
• 1 tbsp oil
• salt and pepper
• garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with ham cubes and cream cheese

Finely chop the carrots and onions (I chopped them) and sauté them in oil with the diced ham and crushed garlic, then let cool. In the meantime, preheat the oven to 200°C (top/bottom heat). Finely chop the bell peppers. Halve the zucchini lengthwise and scoop out the seeds with a spoon. Continue scooping out the zucchini and finely chop the flesh. Season the zucchini halves with salt, pepper, and garlic powder. Mix the cream cheese, bell peppers, zucchini flesh, and half of the Gouda cheese. Add the cooled carrot, onion, and ham mixture and season with salt and pepper. Place the zucchini halves in a baking dish and divide the filling between the halves. Slice the tomatoes and spread them with the remaining Gouda cheese on top. Bake in the preheated oven for 20–25 minutes, depending on the size of the zucchini.