Summary

Ingredients

• 2 medium zucchini, approx. 300g each
• 200 g feta cheese
• 2 cloves garlic
• 1 medium chilli pepper (Thai chilli)
• salt
• Vegetable broth, instant
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cornstarch

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Instructions

1. Wake the zucchini, clean and cut in half lengthways. Carefully scoop out the zucchini halves with a spoon. The edge of the zucchini should be 5-10 mm thick everywhere.
2. Blanch the zucchini halves for 3 minutes and drain on a wire rack with the opening facing down.
3. Salt the zucchini chunks from the hollowing out well and drain them on a sieve.
4. Put the feta, zucchini chunks, garlic and chilli in a food processor and puree. Season to taste with vegetable stock and salt, add cornstarch to thicken and turn yellow with about 1/2 teaspoon turmeric.
5. Fill the zucchini halves with the mixture and place on an oiled tray.
6. Cook in the preheated oven for 20-30 minutes until the mixture is lightly browned.
7. If there is anything left over from the mixture, I use it to fill red pointed peppers that have been cut lengthways and cook them as well.