Zucchini boats filled with cream cheese and pepper mixture and melted cheese

Ingredients for 2 servings:

• 1 m.-large zucchini
• 150 g cream cheese
• 1 small bell pepper(s), orange
• 1 shallot(s)
• salt and pepper
• some oregano or Italian herbs
• Water or vegetable broth
• 2 slices of cheese
• 100 ml cream
• 2 tbsp tomato paste
• 1 stalk of basil
• 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

prepared in a pan

Halve the zucchini lengthwise and scoop out the flesh. Dice a small portion of the flesh. Finely chop the bell peppers and shallots. Season the zucchini with salt and pepper and sauté in a little water or vegetable stock in a covered pan. Mix the cream cheese with the bell peppers, zucchini flesh, shallots, salt, pepper, and oregano. After 10-15 minutes, fill the zucchini with the cream cheese mixture. Place the cheese on top, leaving some liquid in the pan. Stir in the cream, tomato paste, chopped garlic, and basil. Season with salt and pepper and cook for another 15 minutes. Serve the zucchini with the sauce. It can be served with rice and salad.