Stuffed Zucchini with Avocado and Cheese
Summer‑delicious stuffed zucchini filled with creamy avocado, pistachios, and aged Gouda cheese, finished with a bright lemon garnish. The dish is light yet flavorful, perfect for warm evenings.
Ingredients
- 2 medium zucchinis
- 3 tbsp olive oil
- 2 ripe avocados
- Salt
- red chili flakes
- 100 g pistachios
- 2 tbsp cream cheese
- 100 g grated medieval Gouda
- 2 tbsp chopped parsley
- 1 lemon slice
Instructions
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1.
Wash the zucchini, trim the stems and cut them in half lengthwise. Using a teaspoon scrape out the flesh, leaving about a 1 cm thick rim. Finely chop the flesh. Heat olive oil in a pan and sauté the zucchini flesh for 5–7 minutes while stirring.
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2.
Peel and pit the avocados. Mash with a fork and mix with the sautéed zucchini flesh. Season with salt and chili flakes. Add whole or chopped pistachios to the mixture, then stir in the cream cheese. Preheat the oven to 225 °C (437 °F).
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3.
Fill the hollowed zucchini halves with the avocado‑zucchini mixture. Sprinkle grated Gouda over each. Grease a baking dish and arrange the stuffed zucchinis side by side. Bake for 20 minutes until golden. Before serving, garnish each half with a lemon slice and sprinkle parsley on top.
