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Zucchini boats in cherry tomato sauce

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Ingredients for 2 servings:

  • 1 large zucchini or 2 smaller ones
  • salt and pepper
  • chili powder
  • 200 g water
  • 150 g cream cheese
  • 1 onion(s), diced
  • 2 slices cooked ham, diced
  • 150 g mushrooms, cooked and chopped
  • 1 sprig(s) basil
  • salt and pepper
  • 2 tbsp milk
  • 1 can cherry tomatoes
  • 60 g tomato paste
  • 2 cloves garlic
  • 1 sprig(s) basil
  • some oregano
  • salt and pepper
  • 1 onion(s), diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Hollow out the zucchini. Reserve the insides for another recipe, if you like. Season the zucchini and cook in water. Blanching takes 10-15 minutes. Combine all the ingredients for the filling and season to taste. Stuff the zucchini after blanching. Add the sauce ingredients to the blanching liquid, mix well, and season to taste. Then place the zucchini boats in the sauce and simmer for another 10-15 minutes. Rice or potatoes go well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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