Delicious Zucchini Boats Filled with Sour Cream and Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 zucchini
- 50 g mushrooms
- 1 small bell pepper (s)
- 0.5 ½ small onion (s)
- 1 carrot (s)
- 1 cup sour cream
- 2 teaspoons, heaped cheese, grated
- salt and pepper
- paprika
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and peel the carrot.
- Cut the ends of the zucchini, cut the zucchini lengthways. Hollow out with a small spoon.
- Cut the zucchini leftovers and the remaining vegetables into small pieces and place in a bowl. Add sour cream and cheese to the vegetables and mix everything well. Season to taste with salt, pepper and paprika.
- Fill the courgette boats with the sour cream and vegetable mixture and place on a baking sheet (with baking paper!). Bake in a preheated oven at 200 ° C for about 20 minutes.
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