Summary

Ingredients

• 500 g zucchini
• 750 g tomato (s)
• 1 onion (s)
• 1 bunch basil, roughly chopped
• 100 g butter
• Salt and pepper from the mill
• 2 tablespoon breadcrumbs
• 1 bunch chives, chopped
• some lemon balm, chopped
• 20 g parmesan, freshly rated
• 3 tablespoon sweet cream

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Instructions

1. Peel the onion and chop finely. Blanch, peel and core the tomatoes, then quarter. You can also leave the cores in if it doesn`t bother you. Wash, drain and roughly chop the basil. Clean the zucchini and cut in half lengthways.
2. Put the onion cubes in 50 g butter in an ovenproof dish and then lightly sweat the tomato quarters in it. At the end add the basil and season heartily with salt and pepper.
3. Place the zucchini halves on the tomato mixture with the cut surface facing up and also season with salt and pepper.
4. Mix the remaining butter, breadcrumbs, chopped chives, lemon balm, parmesan and cream into a paste and add a little salt. Then spread the paste on the zucchini halves.
5. Bake the zucchini in a preheated oven at 225 ° C (gas: level 4) for about 30 minutes. This goes well with white bread, which is the best way to absorb the tomato sauce.
6. To get a complete dish, I recommend my favorite combination with Chicken Breast Duxelles (you can find it in my recipes) and fresh batter gnocchi.