Stuffed zucchini

Ingredients for 4 servings:

• 5 m.-large zucchini
• 200 g mushrooms
• 1 m.-sized onion(s)
• 1 large bell pepper(s), red
• 250 g chard or pak choi
• 100 g walnuts
• ½ liter vegetable broth
• 150 g sheep’s cheese
• n. B. Salt and pepper, from the mill
• e.g. chili
• n. B. Sumac

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the zucchini, halve lengthwise, and remove the seeds and middle fibers with a spoon. Use a vegetable peeler to peel a slit down each side. This will help them stand better in the casserole dish. Briefly blanch the zucchini halves, then arrange them nicely in a casserole dish covered with the broth. For the filling, dice the mushrooms, onion, and bell pepper and cook in a pan over medium heat. Add the finely chopped chard or bok choy and some chopped nuts. Season with salt, freshly ground pepper, chili, and sumac (available at any spice shop, but not essential). Cook until nice and crunchy. Divide the filling among the zucchini and top with the feta cheese. Bake in a preheated oven at approximately 190°C (top/bottom heat) on the middle rack for about 30 minutes (depending on the oven). Serve with a baguette.