Stuffed zucchini Spundekäs style

Ingredients for 2 servings:

• 2 m.-large zucchini
• 300 g cream cheese
• 4 tbsp crème fraîche
• 1 tbsp tomato paste
• 200 g chicken breast fillet(s), fried
• 1 m.-sized onion(s)
• salt and pepper
• Paprika powder, hot
• 150 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Low-carb

Cut the fried chicken breast into thin strips (2-3 cm) and place in a bowl. Dice the onion. Then add all the ingredients except the zucchini and season to taste. Season to taste. You can add more seasoning if you like, but you can also add more since zucchini is quite neutral. Mix everything well. Now wash the zucchini, trim off the ends, and halve the zucchini. Use a spoon to remove the seeds to make room for the filling. Season the halves with salt and pepper. Now spread the chicken and cream cheese mixture among the zucchini and place them in a baking dish. Sprinkle with cheese. Then bake in the oven at 180°C (convection oven), depending on the size of the zucchini and the amount of filling, for 30-40 minutes, until the cheese is nicely browned and the zucchini is still slightly firm to the bite.