German cuisine · Vegetable Dishes

Vegetarian Stuffed Zucchini

Hollowed-out zucchini halves filled with a carrot-pepper mixture and mountain cheese, baked golden in the oven.

Ingredients · for 4 servings

• 4 zucchini
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 red bell pepper
• 2 tomatoes
• 150 g mountain cheese
• 80 g breadcrumbs
• 1/2 bunch parsley
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• Salt, pepper

Instructions

1. Halve the zucchini lengthwise and hollow out with a teaspoon, leaving a 1 cm border; finely dice the flesh and set aside.
2. Finely chop the onion and garlic, cut the carrot and pepper into 5 mm cubes, peel, seed and dice the tomatoes.
3. Heat the olive oil in a pan, sauté the onion, garlic, carrot and pepper over medium heat for 6–8 min until the carrot is crisp-tender, then add the zucchini flesh and tomatoes and simmer uncovered for 5 min until no longer watery.
4. Season the filling with paprika, salt and pepper, stir in the chopped parsley and half of the grated mountain cheese, and let cool briefly.
5. Salt the zucchini halves, place in a greased baking dish, press in the filling firmly and sprinkle with the remaining cheese and breadcrumbs.
6. Bake in the preheated oven at 190°C (375°F) top/bottom heat for 25–30 min, until the crust is golden brown and the zucchini yields to a knife, and serve immediately.