Vegetarian stuffed zucchini

Ingredients for 4 servings:

• 4 m.-large zucchini
• 2 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 3 shallots
• 2 garlic cloves
• 200 g mushrooms
• 8 beefsteak tomatoes
• 4 stalks of basil
• salt and pepper
• 2 tbsp olive oil
• n.e. herbs (e.g. oregano, thyme)
• 400 g feta cheese, diced
• 100 g hard cheese, grated
• e.g. water or soy sauce, vegetable stock or white wine to deglaze

Instructions

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

vegetarian, from the oven

Clean the zucchini, halve lengthwise, and scoop out the insides with a spoon. Dice the insides of the zucchini. Finely chop/dice all the other vegetables. Finely chop the onion and garlic. Chop the herbs as well. Cut the feta into small cubes and grate the cheese. Add the diced tomatoes, shallots, and garlic to the pan and sauté in olive oil. Simmer for approx. 8-10 minutes. Season with salt, pepper, and basil. Transfer the mixture to a baking dish. Sauté the remaining vegetables in hot oil and deglaze with a little water (or soy sauce, vegetable stock, or white wine, if desired). Season with fresh herbs and remove from the heat. Add the feta cubes to the warm mixture and fold in. Place the zucchini halves on top of the tomato mixture in the baking dish. Divide the filling among the zucchini boats. If necessary, add any leftovers to the rest of the baking dish. Spread grated cheese over the zucchini and bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Serve with rice or kritharaki (Greek rice noodles) and tzatziki.