Stuffed zucchini with peppers and rice noodles topped with mozzarella

Ingredients for 2 servings:

• 1 large zucchini or 2 smaller ones
• 1 tbsp garlic oil
• 3 tbsp rice noodles
• 1 small bell pepper(s), red
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 2 tbsp herbs (chives, parsley, carrot greens)
• 3 tbsp sour cream
• 1 ball of mozzarella
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Wash, dry, halve, and core the zucchini with a spoon. Finely dice 1/4 of the core. The rest can be used for another purpose. Brush the zucchini with garlic oil and season with salt and pepper, then place in a baking dish. Add about 200 ml of water, or adjust the amount depending on the size of the dish. Blanch in the oven at 180 °C for 10-20 minutes, depending on the size. Meanwhile, cook the rice noodles in 150 ml of lightly salted water, stirring occasionally, then drain. Wash, dry, deseed, and dice the bell peppers. Peel, dice, or press the onion and garlic. Chop the herbs. Sauté the zucchini, bell pepper, onion, and garlic in oil. Add the rice noodles and sour cream to the vegetable mixture. Season the filling to taste and fill the blanched zucchini with it. Cut the mozzarella into thin slices and carefully arrange them on top of the zucchini. Then bake for another 20 minutes, until the mozzarella is nicely melted and golden. You can now serve the zucchini with salad or potatoes, for example.