John Myers
Stuffed Zucchini with Sheep Cheese
The perfect stuffed zucchini with sheep cheese recipe with a picture and simple step-by-step instructions.
- 2 medium sized Zucchini
- 1 Red peppers
- 200 g Crumbled feta
- 1 bunch Spring onions
- 2 Eggs
- 1 a cup Sour cream
- 1 tbsp Clarified butter
- 1 Pressed Thai garlic
- 2 tbsp Zucchini spice
- 2 tsp Sheep cheese seasoning
- 200 g Basmati rice
- 300 ml Vegetable broth
- 150 g Black / green olives cut into cubes
- Put the rice in a saucepan with one liter of water and 3 cardmon capsules as well as a splash of lemon juice, let it boil for 10 minutes, then pour off the water. Put the rice in the pot on the switched off stove again and cover with the residual heat and let it rest for another 10 minutes.
- Dice the paprika, cut the spring onion into rings. Heat 1 tablespoon of olive oil in the pan and sauté the diced paprika and onion rings in it.
- Halve the zucchini and scoop out with a spoon. Sprinkle the hollowed out zucchini halves with plenty of zucchini spice. Put in a baking dish.
- Sprinkle the sheep cheese spice over the sheep cheese crumbs, add the garlic and mix everything together.
- Add the paprika and onion mixture to the rice, add the sheep’s cheese, and the olives too. Mix everything with 2 eggs and sour cream and pour into the zucchini halves. Pour in the vegetable stock. and put the whole thing in the preheated oven at 200 ° C for about 20 minutes.
- If you like, you can sprinkle with grated Emmental cheese
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