Stuffed zucchini with walnuts

Ingredients for 4 servings:

• 4 zucchini
• 50 g sheep’s cheese
• 50 g breadcrumbs
• 30 g walnuts, chopped
• 1 onion(s), red, chopped
• 1 garlic clove(s), finely chopped
• 1 egg(s), beaten
• 1 tsp dill, preferably freshly chopped
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

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

Blanch the zucchini in boiling water for about 3 minutes. Remove from the pan, rinse briefly under cold water, and pat dry. Trim the ends of the zucchini, then scoop out the flesh. Scoop out the flesh with a spoon and cut into cubes. Heat 2 tablespoons of oil in a pan and fry the onions and garlic until translucent. Add the zucchini flesh. Continue to sauté until the onions are golden brown. Remove the pan from the heat and let cool slightly. Stir in the feta cheese, then the walnuts, breadcrumbs, egg, and dill. Season with salt and pepper to taste. Stuff the zucchini with this mixture. Place the stuffed zucchini in a baking dish, drizzle with the remaining oil, and cover with aluminum foil. Bake in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for a further 15 minutes. Serve immediately.