Stuffed Zucchini Boats

Ingredients

• 4 large zucchini
• 1 Shallot
• 1 Garlic clove
• 4 tomatoes
• 100 g cooked ham (sliced)
• 200 g Cream cheese
• 4 tbsp crème fraîche
• 4 tbsp freshly grated Parmesan
• 1 egg
• 1 pinch paprika powder
• 0.5 tsp Herbes de Provence
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash the zucchini, cut them lengthwise in half and scoop out the flesh leaving a thin rim; chop the flesh. Peel and finely chop the shallot and garlic. Blanch the tomatoes, cool, peel, quarter, seed and dice them. Cut the ham into small pieces. Whisk together the cream cheese, crème fraîche, Parmesan, egg, paprika and Herbes de Provence until smooth. Fold in the zucchini flesh, tomatoes, shallot and garlic; season with salt and pepper. Fill the zucchini halves and place them in a greased baking dish. Bake in the oven for 20–25 minutes until golden brown. Serve immediately.