Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 zucchini
- 200 g oat cream cheese
- 3 tablespoon honey, lavender honey (alternatively forest honey)
- Herbs de Provence, at will
- Seasoned Salt
- Ground pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut lengthways and cut into pieces approx. 5 cm long. Carefully hollow out these pieces, leaving a 0.5 cm thick edge. Boil the zucchini and 4-5 minutes in salted boiling water and rinse in cold water.
- Mix the cream cheese with the herb mixture, pepper and salt and use it to fill the courgette boats.
- Bake at about 175 ° C for about 15-20 minutes. The cheese should take on color, the zucchini just stay firm to the bite.
- Put a dollop of honey on each boat and serve lukewarm or cold.
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