Zucchini Filled with Avocado and Pistachios À La Fusia
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini approx. 250 g each
- 2 avocado (s)
- 100 g pistachios, chopped
- 3 tablespoon olive oil
- salt and pepper
- cumin
- Harissa
- 3 tablespoon quark, lean
- 150 g cheese, parmeiano, rated
- some oil, e.g. sunflower oil
- 1 bunch parsley, chopped
- Lime juice, freshly squeezed
- 2 cloves garlic, finely chopped
- 1 handful olives, black, chopped
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut in half lengthways and carefully scrape out the flesh with a spoon. Leave a 1cm thick edge of the zucchini.
- Finely chop the pulp and sauté in olive oil for a few minutes.
- Scrape out the pulp of the avocados and mash a little.
- Then mix with the zucchini pulp and garlic. Season to taste with salt, pepper, cumin and harissa. Add the chopped pistachios, olives, parsley and quark and stir.
- Pour the mixture into the hollowed out zucchini halves and sprinkle with parmeggiano.
- Put the zucchini in a greased casserole dish (greased with oil) or on a baking sheet (with baking paper) in the preheated oven. Bake on the middle rack at 225 degrees for about 20 minutes.
- Drizzle with lime juice before serving, or put a quarter of lime on each plate to drizzle with yourself
- The recipe comes from my Moroccan friend`s sister and is one of our favorite recipes.
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