Zucchini with cheese, tomato and onion filling and tomato sauce

Ingredients for 2 servings:

• 1 large zucchini
• 250 g sheep’s cheese
• 1 garlic clove(s)
• 3 tomatoes
• 1 beefsteak tomato(s)
• ½ vegetable onion(s)
• salt and pepper
• 500 ml vegetable stock
• 200 g cheese (Gouda or Emmental)
• Tomato paste
• Tomato ketchup
• 1 cup cream cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

The sauce tastes great cold as a dip!

Wash the zucchini, halve lengthwise, and hollow out the insides. Cut the feta cheese and tomatoes into small cubes. Finely dice the onion. Mix the tomatoes, onions, and crushed garlic with the feta cheese, and season with salt and pepper. Place the zucchini halves in a large, shallow baking dish, pour over the vegetable stock, and fill the zucchini with the feta cheese mixture. Sprinkle the grated cheese over the zucchini and bake in the oven at 200°C for about 30 minutes. Then skim off the cooking liquid and place it in a small saucepan. Return the baking dish with the zucchini to the oven and keep warm at 50°C. Gradually melt the cream cheese in the liquid. Do not boil, or it will curdle. Add tomato paste and tomato ketchup to taste. The sauce should have a thick consistency. We also like to eat the leftover sauce cold as a dip with flatbread. Enjoy.