Zucchini with Parmesan Cream Filling

Ingredients

• 4 zucchini
• 50 g Parmesan (1 piece)
• 1 bundle herbs (e.g., thyme, rosemary, basil)
• 1 egg
• 250 g ricotta
• Salt
• Pepper
• 30 g parsley (1.5 bundles)
• 150 g mixed salad

Instructions

1. 1.

   Wash and trim the zucchini, halve lengthwise and remove seeds with a spoon.

2. 2.

   Grate the parmesan. Wash herbs, shake dry and chop. Mix parmesan with herbs, egg and ricotta, season with salt and pepper. Fill the zucchini halves with the mixture. Place on parchment‑lined tray and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes until golden brown.

3. 3.

   Meanwhile wash and dry the salad and parsley. Remove parsley leaves and distribute over four plates with the salad. Arrange the baked zucchini on top and serve immediately.