Baked Zucchini with Tomato Salsa

Ingredients

• 4 small thin zucchinis
• 100 g herb cream cheese
• 3 tbsp Parmesan
• 2 tbsp flour
• 1 egg
• 100 g breadcrumbs
• 50 g cornflakes (finely crushed)
• oil for frying
• 1 large avocado
• 4 tbsp Sour cream
• 0.5 lemon (organic)
• Salt
• Pepper
• 6 tomatoes
• 1 vegetable onion
• 0.5 cup pickled tomato peppers
• 1 small red chili pepper
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt
• Pepper
• 150 g sour cream (for garnish)

Instructions

1. 1.

   Wash the zucchinis, trim ends and cut each into 3 pieces. Carefully hollow out with a knife, leaving a 0.5 cm thick rim; set flesh aside. Mix the cream cheese with parmesan and fill the zucchini cavities, refrigerate.

2. 2.

   For the avocado spread, wash the lemon, grate some zest, set aside. Squeeze juice, halve the avocado, remove the pit and scrape flesh from skin, mash into lemon juice, mix with sour cream, season with salt and pepper.

3. 3.

   For the salsa, wash tomatoes, halve, core, dice finely. Drain pickled tomato peppers and dice small. Peel and finely chop onion; finely chop zucchini flesh and add to tomatoes with lemon zest. Dice chili after removing seeds and white membranes, add it. Mix well, season with vinegar, olive oil, salt and pepper, let sit.

4. 4.

   Whisk egg with flour and 1–2 tbsp water, coat zucchini pieces in the mixture, then dredge in breadcrumb‑cornflake mix.

5. 5.

   Heat oil to 180 °C in a deep fryer or large pot and fry zucchini portions until golden‑brown. Drain on paper towels.

6. 6.

   Arrange salsa decoratively on four plates. Fill a pastry bag with avocado spread and dot three small dabs onto the salsa. Place zucchini pieces on top and drizzle each with a spoonful of sour cream.