Stuffed zucchini à la Susan

Ingredients for 2 servings:

• 1 zucchini
• 1 can tuna, in its own juice
• 75 g cream cheese with garlic or natural
• 50 g cheese, to taste
• 10 ml olive oil
• salt and pepper
• Paprika powder

Instructions

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

Wash the zucchini thoroughly, halve it, and scrape out the flesh, leaving a bit of a crust. Place the flesh in a bowl and mix with the tuna and cream cheese. Season to taste (but this isn’t necessary for garlic cream cheese). Brush the zucchini with olive oil, season with salt, pepper, and paprika, and spoon the tuna mixture into the hollowed-out part of the zucchini. Grate the cheese over the zucchini and place it in a baking dish or simply on a baking sheet. Place in an oven preheated to 175°C and bake for about 25 minutes, or depending on the degree of browning of the cheese. Tip: I personally used the Chefkoch community’s tip to make a sauce for the zucchini using my leftover cream of cauliflower soup. It tasted delicious.