Summary

Ingredients

• 100 g baby spinach
• 5 mushrooms
• 1 small onion (s)
• 1 clove garlic
• 1 sprig rosemary
• 0.5 ½ cup cream
• 1 scoop mozzarella
• 3 tomato (s)
• 1 pinch (s) oregano
• 1 pinch (s) thyme
• salt and pepper
• olive oil
• 1 teaspoon, heaped tomato paste
• 1 large zucchini, round

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Instructions

1. Remove the lid from the top of the zucchini and scoop out with a spoon. Season with salt, pepper and olive oil and set aside.
2. In the meantime, preheat the oven to 180 ° C.
3. Score the tomatoes, remove the stalk and pour boiling water over them. Wash and drain the spinach. Clean the mushrooms, onion and garlic and cut into small cubes.
4. Sweat the onions and mushrooms in a tablespoon of olive oil and a sprig of rosemary, add the garlic and fry. Peel the tomatoes and cut into small cubes (I always use the seeds), add. Salt and pepper everything properly. Add the oregano and thyme.
5. Remove the sprig of rosemary, pour in a dash of cream and stir in the spinach leaves. Continue to cook until the spinach collapses a little.
6. Fill the zucchini with the contents of the pan and top it with a ball of mozzarella cut into small pieces.
7. Put the stuffed zucchini in a baking dish. Add the tomato paste to the rest of the sauce, stir and pour the rest of the cream on top. Place in the baking dish and place in the oven on the middle rack. The baking time is between 35 and 45 minutes, depending on the size of the zucchini (check the consistency with a knife).
8. Tip: If you prefer it a little more crispy, you can use grated Gouda or Emmental cheese instead of mozzarella.