Summary

Ingredients

• 2 m zucchini, halved lengthways
• 250 g liver (s) chicken or turkey (or pork, rabbit, veal or beef)
• 2 onions)
• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon thyme, dried
• Parsley, chopped
• 0.5 ½ lemon (s), the juice from it
• 125 ml vegetable stock
• 1 tablespoon cheese your choice, grated, to thicken
• cheese, grated, for gratin (alternatively sliced cheese)
• salt and pepper

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Instructions

1. I blanch the zucchini, halved lengthways, for 2-3 minutes and let them drain on the cut surface on paper towels. Hollow out the pulp with a spoon and chop it up. Peel and chop the onion. Cut the liver into pieces.
2. Briefly fry the chopped onions in the hot oil together with the pieces of liver. Immediately remove the pieces of liver and add the hollowed out interior of the zucchini, finely chopped, to the onions. Add the spices, herbs and lemon juice and simmer briefly. Cut the liver into fine strips and mix with the onion mixture. Mix everything with 1 tablespoon grated cheese and use it to fill the halved zucchini.
3. Pour into an ovenproof dish with the filling facing up and carefully add the vegetable stock along the edge. Add the tomato pieces.
4. Cook in a preheated oven at 190 ° C for approx. 20 - 30 minutes. Shortly before the end of the cooking time, pour the cheese slices or grated cheese on top and bake for another 6 - 8 minutes.
5. At the end I puree the vegetables in the sauce and add some cream. Serve hot.
6. Tip: It is advisable to cut the zucchini in half lengthways and then crosswise again so that you have 4 pieces. That fits better in the pan.
7. Note: Instead of just poultry liver, you can also use pork, rabbit, veal or beef liver for the filling.