Stuffed Zucchini Halves

TischleinDeckDich® – pour approx. 340 ml of boiling vegetable stock over it, stir and leave to swell, covered.

Wash the zucchini, halve lengthwise and hollow out with a spoon. Chop the flesh. Peel and chop the onion and sauté it together with crushed garlic in a little fat in a pan. Wash and chop the bell pepper and mushrooms and sauté them in the pan together with the grated carrots and the zucchini flesh. Mix the vegetable mixture with TischleinDeckDich®. Add the cream cheese. Season to taste with herb salt and pepper.

Place the zucchini halves in a baking dish and fill them with the mixture. Sprinkle with Parmesan. Spread the rest of the filling in the dish and pour the remaining vegetable stock around it. Bake in the oven at 180 °C for about 30 minutes.

Other filling variations:

1. With onions, black olives, diced tomatoes, vegetarian spread (e.g. tomato or pesto), a little cream, herbs and Parmesan

2. With spring onions, garlic, walnuts, sour cream, basil and sheep’s cheese