Summary

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

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Instructions

1. Wash the zucchini, cut in half lengthways and carefully scrape out the flesh with a spoon. Leave a 1cm thick edge of the zucchini.
2. Finely chop the pulp and sauté in olive oil for a few minutes.
3. Scrape out the pulp of the avocados and mash a little.
4. 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.
5. Pour the mixture into the hollowed out zucchini halves and sprinkle with parmeggiano.
6. 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.
7. Drizzle with lime juice before serving, or put a quarter of lime on each plate to drizzle with yourself
8. The recipe comes from my Moroccan friend`s sister and is one of our favorite recipes.