Zucchini with chard filling

Ingredients for 2 servings:

• 1 handful of chard, fresh
• 1 large zucchini
• 2 shallots
• e.g. olive oil
• 2 garlic cloves
• e.g. salt and pepper
• n. B. Thyme
• e.g. oregano
• e.g. chili
• 150 g goat’s cheese or other cream cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the chard and remove the leaves from the stems. Chop the stems and add them to boiling salted water. Cook for 5 minutes. Chop the chard leaves, add them to the stems, and cook with the stems for 3 minutes. Then drain. Halve the zucchini and scrape out the insides, a little more than just the seeds if you like. Season the hollowed-out zucchini lightly. Dice the scraped insides and set aside. Chop the shallots and sauté them in the oil. When the onions are translucent, add the zucchini insides and sauté them. Then add the drained chard and mix everything together. Grate the garlic and season everything with salt, pepper, thyme, oregano, and chili. Finally, stir in the cream cheese. Pour the chard mixture into the zucchini halves. Bake at 200°C (top/bottom heat) for approx. 30-40 minutes.