Summary

Ingredients

• 2 small zucchini, to medium-sized
• 100 g oat cream cheese
• 2 teaspoons honey
• 1 sprig rosemary, needles plucked and chopped
• 10 leaves sage, chopped
• salt
• Pepper, black, freshly ground
• 200 g tomato (s), fresh
• 3 sprigs thyme
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 2 tablespoon parmesan, freshly grated

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Instructions

1. Wash the tomatoes, cut into eighths, distribute in a baking dish, sprinkle thyme sprigs between them, sprinkle with oregano, salt and pepper and drizzle with olive oil.
2. Wash the zucchini, cut off the ends, cut in half, hollow out so that a hollow is formed. Chop the pulp that has been cut out, mix with goat`s cream cheese, honey, sage, rosemary, salt and pepper.
3. Put the filling in the hollowed out zucchini, place them on the tomatoes in the baking dish, sprinkle with some grated Parmesan and bake in the preheated oven for about 40-50 minutes at 180-190 ° C, until the tomatoes are nice and soft and the filling of the Zucchini lightly browned. As a precaution, check in between and, if necessary, cover the zucchini with baking paper or aluminum foil so that they don`t get too dark.
4. Rice tastes good with it, especially red rice or a mixture of brown and wild rice.
5. Tip:
6. As a variant, I could imagine adding a handful of walnuts to the filling. Certainly also works with chunky canned tomatoes, then the tomatoes are even more saucy.