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Zucchini boats on horseradish noodles

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Ingredients for 4 servings:

  • 4 large zucchini, fresh
  • 2 tbsp horseradish from the jar or freshly grated
  • 200 g natural yogurt
  • 1 egg(s)
  • 200 g sheep’s cheese
  • 2 tbsp cheese, grated
  • 1 lemon(s)
  • 400 g pasta
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini and cut it in half lengthwise. Hollow out the filling with a knife or special cutter. Reserve the filling. Drizzle the empty boats with lemon and place them in a baking dish. Place the horseradish, yogurt, egg, and feta cheese, along with the zucchini core, in a blender and blend vigorously. Fill the boats with the mixture (reserve some), season with freshly ground black pepper, and sprinkle with the grated cheese. Bake in a preheated oven at 230°C for 20-30 minutes. In the meantime, cook the pasta until al dente, drain, and mix with the remaining filling. Arrange the finished boats on top of the pasta.

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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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