Vegetarian Stuffed Zucchini Greek Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large zucchini
- Kritharaki (noodles in rice form), 2 - 3 tablespoons
- 1 tablespoon crème fraîche
- 5 cherry tomato (s)
- cheese, grated
- salt and pepper
- Oil, or butter, for frying
- thyme
- basil
- 0.5 ½ onion (s)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Halve the zucchini and hollow out so that there is still about 0.5 cm of edge. Cook the pasta according to the instructions on the packet.
- Dice the onions and fry them in butter or oil. Chop the pulp of the zucchini and garlic and add to the pan with the crème fraîche. Chop the tomatoes and add them with the pasta. Spice up.
- Preheat the oven to 180 ° C.
- Pour the filling into the halved zucchini and sprinkle with cheese. Baked for about 20-30 minutes until the cheese is brown.
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