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Zucchini – stuffed and baked

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Ingredients for 2 servings:

  • 3 zucchini, halved and hollowed out
  • 1 small carrot(s), grated
  • 2 spring onions, thinly sliced
  • 1 garlic clove(s), crushed
  • 150 g cream cheese
  • 70 ml cream or milk
  • some nutmeg, grated
  • salt and pepper
  • n. B. Cheese (Edam), grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the zucchini and scrape out the insides. Collect the insides in a bowl and mix with the carrot, spring onion, garlic, cream cheese, cream or milk, nutmeg, salt, and pepper. Place the zucchini halves in a baking dish greased with olive oil and fill with the mixture. Sprinkle generously with cheese. Bake in a preheated oven at 180°C (convection oven) until the cheese is melted and golden brown. Serve immediately.

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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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