Zucchini with goat cheese and spinach filling

Ingredients for 2 servings:

• 2 zucchini, 250-300 g each
• 150 g goat’s cheese
• 200 g leaf spinach, blanched and roughly chopped, then weighed
• 1 shallot(s), diced
• 2 garlic cloves, diced
• olive oil
• 1 tbsp thyme, fresh, chopped
• 1 tbsp marjoram, fresh, chopped
• 1 chili, chopped
• Salt
• pepper

Instructions

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

a delicious affair

Cut the zucchini lengthwise and hollow out the cores. Slit the bottoms lengthwise so they stay firm. Heat the olive oil in a pan, sauté the shallot, add the garlic, and cook briefly. Then add the spinach and season with salt, pepper, thyme, marjoram, and chili. Finely dice the goat cheese and add it to the spinach mixture. Divide the spinach and goat cheese mixture among the hollowed-out zucchini halves. Cook in a preheated oven at approximately 200 degrees Celsius on the middle rack for about 30-40 minutes. I recommend serving this with fragrant rice and spicy tzatziki with chili, among other things.