Zucchini with Cheese, Tomato and Onion Filling and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 250 g sheep cheese
- 1 clove garlic
- 3 tomato (s)
- 1 beefsteak tomato (s)
- 0.5 ½ vegetable onion (s)
- salt and pepper
- 500 ml vegetable stock
- 200 g cheese, (Gouda or Emmentaler)
- Tomato paste
- tomato ketchup
- 1 cup cream cheese
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut in half lengthways and hollow out. Cut the sheep`s cheese and tomatoes into small cubes. Dice the onion very finely. Mix the tomatoes, onions and the pressed garlic with the sheep cheese, season with salt and pepper. Place the zucchini halves in a large, flat baking dish, pour the vegetable stock over them and fill the zucchini with the sheep`s cheese mixture. Sprinkle the grated cheese on top and bake in the oven at 200 ° C for about 30 minutes.
- Then skim off the cooking liquid and place in a small saucepan. Put the casserole dish with the zucchini back in the oven and keep it warm at 50 ° C.
- Gradually let the cream cheese melt in the liquid. It shouldn`t boil or it will curdle. Add tomato paste and tomato ketchup to taste. The sauce should have a thick consistency.
- We also like to eat the leftover sauce cold as a dip with flatbread.
- Good Appetite.
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