Stuffed zucchini with tomatoes and feta

Ingredients for 2 servings:

• 1 large zucchini
• 1 pack of feta cheese
• 1 pack of cheese for topping
• 2 large tomatoes
• olive oil
• Herbs, Italian
• salt and pepper
• possibly basil, fresh

Instructions

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

Baked

Finely dice the tomatoes and feta, place them in a bowl, and season with the herbs. Halve the zucchini lengthwise and scoop out the filling with a spoon, leaving about a centimeter of the edges. Brush the hollowed-out zucchini halves with a little olive oil and add a pinch of salt. Then spoon the filling evenly into the zucchini and top with the grated cheese to bake. A deep baking tray or casserole dish is ideal for preparing this. Drizzle a little olive oil into your chosen container and bake the zucchini halves at 160°C (convection oven) for about 30 minutes. (The zucchini will still have a bit of a bite. If you don’t like this, you can blanch the zucchini halves briefly before stuffing them.) If desired, you can briefly grill the zucchini until the desired degree of browning is achieved. This goes perfectly with rice and tomato sauce.