Stuffed zucchini from the oven

Ingredients for 4 servings:

• 100 g buckwheat bulgur
• 200 ml water
• 2 zucchini (approx. 300 g each)
• 150 g sheep’s cheese
• 1 egg(s)
• 1 small can of tomatoes, peeled, approx. 400 g
• 1 m.-sized onion(s)
• 3 garlic cloves
• 2 tsp Madras curry powder
• 2 tsp cumin powder
• 1 ½ tsp chili flakes
• salt and pepper
• 2 tbsp Parmesan, to taste
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with buckwheat bulgur and sheep’s cheese

Bring the buckwheat bulgur to a boil with the water and a good pinch of salt, then turn off and let it swell for about 10 to 15 minutes. In the meantime, wash the zucchini and halve it lengthwise. Carefully scoop out the flesh with a teaspoon. There should be a 1 cm border on all sides. Set the flesh aside. Finely dice the feta cheese. Preheat the oven to 180 degrees (fan). When the buckwheat bulgur has swelled, mix the feta cheese with the still warm bulgur and season with about 2 teaspoons of curry and 1 teaspoon of cumin, as well as salt and pepper. When the mixture is only lukewarm, thoroughly stir in the egg. Now fill the zucchini evenly with the bulgur and feta cheese mixture. Grease a large baking dish with a little olive oil and place the stuffed zucchini in it. Bake in the preheated oven for 35-40 minutes, until the zucchini is cooked through and has a golden brown crust. While the zucchini is baking, finely chop the onion, garlic, and zucchini flesh. Heat the remaining olive oil in a small saucepan, first sauté the onion, then the garlic, and finally the flesh, and sauté everything together. Add the tomatoes, season with the remaining cumin, chili flakes, and a little salt, and cook for 10-15 minutes until a creamy sauce forms. Finally, purée briefly with an immersion blender. Serve some of the sauce and a stuffed zucchini half on the plate. Alternative: For a more Mediterranean feel, you can replace the curry and cumin with rosemary and thyme.