Summary

Ingredients

• Zucchini 2 m, thick
• 3 tablespoon olive oil
• 1 shallot (s), finely chopped
• 1 clove garlic, finely chopped
• 100 g feta cheese, Greek, crumbled
• 50 g walnuts
• 50 g white bread, fresh without crust, finely crumbled
• 1 egg (s)
• salt and pepper

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Instructions

1. Cut the zucchini straight at both ends, blanch in lightly salted water for 5 minutes, allow to cool, cut crosswise with a knife and then scoop out with a spoon. There should be a stable edge on the outside, the zucchini should look a bit like a canoe.
2. Heat the oil, fry the shallot and garlic for 3 minutes, add the inside of the hollowed out zucchini, finely chopped, fry for 5 minutes, add breadcrumbs and coarsely chopped walnuts. Roast briefly, allow to cool.
3. Mix in the egg and feta, season with salt and pepper.
4. Pour the filling into the zucchini, cover the mold with aluminum foil and bake in the preheated oven at 190 ° for 30 minutes. Then remove the aluminum foil and bake for another 10 minutes.