Zucchini with buckwheat cheese crust

Ingredients for 3 servings:

• 180 g buckwheat
• 750 ml vegetable stock
• 50 ml cream (30%)
• 80 g sheep’s cheese
• 50 g onion(s)
• 10 g garlic clove(s)
• 50 g lemon(s)
• 750 g zucchini
• 400 g tomatoes
• 10 g oil (sunflower oil)
• some oregano

Instructions

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

Boil the buckwheat with vegetable broth, drain some of the broth, add the cream to the buckwheat, and let it simmer until the other ingredients are ready. Crumble the cheese, finely chop the onion, garlic, and a large piece of lemon zest. Mix everything with the buckwheat along with the lemon juice, oregano, a little salt, and a generous grind of pepper. Slice the zucchini lengthwise and place in an ovenproof dish. Blanch the tomatoes in hot water, peel them, crush them, and scatter them over the zucchini. Season with salt and pepper. Spread the buckwheat mixture and oil over the zucchini. Place the dish on the rack in a cold oven. Preheat the oven to 200°C and bake for about 40 minutes.