Zucchini with Goat Cheese and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 courgettes, each 50-300 g
- 150 g oat cream cheese
- 200 g spinach leaves, blanched and rouhly chopped, then weihed
- 1 shallot (s), diced
- 2 clove (s) garlic, diced
- olive oil
- 1 tablespoon thyme, fresh, chopped
- 1 tablespoon marjoram, fresh, chopped
- 1 chilli, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the zucchini lengthways and hollow out. Cut the lower floors lengthways so that they stay firmly in place.
- Heat the olive oil in the pan, sweat the shallot in it, add the garlic and sauté briefly. Then add the spinach and season everything with salt, pepper, thyme, marjoram and chilli.
- Finely dice the goat cheese and add to the spinach mixture.
- Divide the spinach and goat cheese mixture into the hollowed out zucchini halves.
- Cook in the preheated oven at approx. 200 degrees on the middle shelf for about 30-40 minutes.
- I recommend fragrant rice and hot tzatziki with chili, among other things.
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