Cheese Stuffed Zucchini

Ingredients

• 4 zucchinis
• Salt
• 1 red chili pepper
• 1 Garlic clove
• 1 handful fresh herbs (rosemary, marjoram, thyme and basil)
• 2 tbsp olive oil
• 400 g goat cream cheese (40% fat)
• a splash lemon juice
• Pepper
• 100 g cherry tomatoes
• 1 handful leafy salad

Instructions

1. 1.

   Wash the zucchinis, cut them lengthwise in half and remove the seeds. Blanch the halves in salted water for 2–3 minutes. Cool with ice water, pat dry and place on a parchment‑lined baking tray.

2. 2.

   For the filling, peel and finely chop the chili pepper and garlic. Wash, shake dry, pluck and finely chop the herbs. Mix the olive oil, chili, garlic and herbs into the goat cream cheese, then season with lemon juice, salt and pepper. Spoon the mixture into the zucchini halves and bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden brown.

3. 3.

   Meanwhile wash and quarter the cherry tomatoes. Wash, shake dry the leafy salad and serve together with the baked cheese‑stuffed zucchinis.