Vegetarian stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 2 tomatoes
• 1 small onion(s)
• 1 garlic clove(s)
• 100 g cheese (e.g. Gouda or Parmesan), grated
• 1 slice(s) of toast
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the zucchini, trim off the stem and flower ends, halve lengthwise, and scoop out the inside with a spoon, leaving some of the crust. For the filling, dice the removed zucchini flesh, tomatoes, onion, and garlic, and mix with the grated cheese and the soaked, well-drained toast. Season to taste with pepper, salt, and fresh herbs, if desired. Spoon the filling into the hollowed-out zucchini, place on a baking sheet lined with baking paper, and bake at 200°C for about 40 minutes, until the zucchini is soft and the cheese is nicely browned. Alternatively, braise the zucchini in a casserole dish with tomato sauce in the oven. The cooking time remains roughly the same.