Vegetarian stuffed zucchini

Ingredients for 2 servings:

• 1 zucchini
• 2 pinch(s) garlic salt
• 1 m.-large bell pepper(s), red
• 5 large mushrooms, fresh
• 1 m.-sized onion(s)
• Mozzarella for topping
• ½ cup of spread (Brunch Tomato-Pepper), 200 g
• 1 tsp, leveled vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and vegetarian

Wash the zucchini, halve lengthwise, hollow out the flesh, and sprinkle with garlic salt. Set aside. Clean the red bell pepper, onion, and mushrooms and cut into small cubes (the small grate on a Nicer Dicer is perfect for this). Add a little oil to a pan and fry the onion. Then add the mushrooms and red bell pepper and continue frying briefly. Tip: It’s best to fry the mushrooms before the bell peppers so they cook through. This is a matter of taste, as I prefer the peppers to be crispier. Pour the vegetable stock powder over the vegetable mixture. Then add the brunch and stir until you have a sauce. Stuff the zucchini with this and place on a prepared baking sheet. Bake in a hot oven at 200°C (top/bottom heat) on the middle rack for 10 minutes. After 10 minutes, spread the grated mozzarella on top and bake for another 10 minutes. I really like to serve it with rice, but that’s my personal recommendation. The amounts of spices and ingredients can of course vary depending on the size of the zucchini, and the amount of spices is also up to each individual, depending on how intense you want it to be.