Stuffed zucchini with a twist

Ingredients for 4 servings:

• 4 small zucchini
• some oil for frying
• 1 small onion(s), finely chopped
• 150 g mushrooms, sliced
• 150 g ham, cooked, chopped
• 1 clove(s) garlic, finely chopped
• 200 g cottage cheese
• 40 g Parmesan, freshly grated
• 2 eggs
• some rosemary, finely chopped
• some curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with mushroom, ham and cottage cheese filling

Remove the stems and flower ends from the washed zucchini and halve lengthwise. Using a small spoon, scoop out the flesh, leaving a 1/2 cm border. Briefly fry the chopped onion in a pan with a little oil. Finely chop the zucchini flesh and add it to the pan with the mushrooms, ham, and garlic. Cover and sauté for about 5 minutes. Then place in a colander to drain. Mix together the cottage cheese, Parmesan cheese, eggs, and rosemary. Stir in the vegetable and ham mixture and season to taste with curry, salt, and pepper. Spread this filling among the hollowed-out zucchini halves. Place the stuffed zucchini halves on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees Celsius for about 30 minutes. Serve the stuffed zucchini with potatoes and/or salad.