Travelamigos Stuffed Zucchini Greek with Tomatoes and Sheep Cheese

Summary

Ingredients

• 600 g zucchini (approx. 1 medium-sized)
• 300 g tomato (s) (approx. 3 pieces)
• 1 medium onion (s)
• Garlic
• 100 g feta cheese
• olive oil
• Salt and pepper from the mill
• oregano
• basil
• thyme
• mint

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Instructions

1. Halve the zucchini lengthways and carefully scrape out the inside (seeds) with a teaspoon. Salt the zucchini halves well and set aside.
2. Cut the scraped flesh into small cubes, also season with salt and set aside. Let it steep for about 30 minutes.
3. In the meantime, cut the tomatoes in half, remove the seeds and dice the pulp. Finely chop the onion and, if necessary, the garlic. Also cut the feta cheese into small (approx. 5 x 5 mm) cubes.
4. Put the zucchini pulp in a sieve and squeeze it out well using a slotted spoon or spoon. Mix with the tomato, onion and feta cubes, add garlic if necessary. Season well with pepper from the mill and plenty of herbs (alternatively you can use a herb mixture for Greek salad if available), mix in a dash of olive oil. Additional salting is usually not necessary.
5. Pat the zucchini halves dry with kitchen paper, place the open side up in a baking dish greased with olive oil and brush the cut surfaces with olive oil. Pour in the filling, distribute any remaining filling around it.
6. Depending on the size of the zucchini, cook in the oven at 180 ° C (hot air) for 30 - 45 minutes. You can also blanch the hollowed out zucchini for 5 minutes in advance, thereby shortening the cooking time. Baguette or rice tastes good with it.