Stuffed zucchini

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 pack of cream cheese, approx. 200 g
• ½ pack of Italian herbs, frozen, approx. 25 g
• ¾ jar of tomatoes, dried in oil, approx. 75 g
• 2 handfuls of sunflower seeds
• 100 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Roast the sunflower seeds in a non-stick pan without oil until golden brown. Mix the cream cheese, herbs, drained and diced tomatoes, and sunflower seeds into a cream. For me, it’s quite firm, but it shouldn’t be dry. Wash the zucchini, trim the ends, halve lengthwise, and scrape out some of the seeds. There should still be some flesh left. You can also scoop out the flesh completely, dice it, and add it to the cream. I personally save myself the work and leave most of the flesh on. Now pour the cream into the zucchini and spread it evenly. Place the zucchini halves on a baking sheet lined with parchment paper and spread the cheese on top. Bake in an unheated oven at 160°C (fan oven) for about 30 minutes on the middle rack, until the cheese is nicely browned. I always do this “off the cuff,” so the quantities are approximate. You can vary it according to your taste. You can also experiment with the herbs. I can imagine basil being a good addition. Everyone can use whatever cheese they like best. Any leftover cream can be used as a spread.