Stuffed Zucchini with Turkey

Ingredients

• 800 g medium zucchini (4 medium zucchinis)
• 1 onion
• 2 Tomatoes
• 1 tbsp Olive Oil
• Salt
• ground pepper
• Sweet Paprika Powder
• 200 g crème fraîche
• 150 g grated Edam cheese
• 2 eggs (medium size)
• 200 g smoked turkey breast fillet (sliced)
• 1 bunch flat-leaf parsley

Instructions

1. 1.

   Wash the zucchini and cut them in half lengthwise. Scoop out the flesh, leaving a small rim, and dice it. Peel the onion and dice it. Wash the tomatoes and dice them.

2. 2.

   Heat the olive oil. Sauté the zucchini, onion, and tomatoes for 1-2 minutes. Season with salt, pepper, and paprika powder. Whisk together the crème fraîche, Edam cheese, and eggs; season with salt and pepper. Fold two-thirds of this mixture into the vegetable mix.

3. 3.

   Place the zucchini halves in a greased baking dish and fill them with the vegetable‑cheese mixture. Slice the turkey breast into strips. Wash the parsley, pat dry, and finely chop the leaves. Sprinkle over the stuffed zucchini and spread the remaining cheese mixture on top. Bake in a preheated oven at 200 °C (or gas: level 3, fan: 180 °C) for about 30 minutes until golden. Serve with mashed potatoes.