Summary

Ingredients

• 2 zucchini
• 2 cups cream cheese, grainy, approx. 00 g each
• 8 cherry tomato (s)
• 1 packet cheese, grated
• Herbs, frozen, your choice
• 1 pinch (s) salt
• 1 pinch pepper
• 1 packet tomato (s), chunky
• 1 clove garlic
• Fat for the shape

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Instructions

1. Wash the zucchini, cut off the front and back ends and then cut lengthways. Scoop out the zucchini halves with a spoon and set aside.
2. Put the grainy cream cheese in a bowl, wash and quarter the tomatoes, then separate the watery part from the pulp, we only need the pure pulp, otherwise the mixture will be too runny. Add pepper and salt, mix in the frozen herbs (you can of course also add fresh herbs) and season to taste.
3. Grease a baking dish and fill it with the packet of pureed or chunky tomatoes, season with pepper, salt and, if necessary, other herbs and press in a clove of garlic, then mix everything together.
4. Now the zucchini halves can be filled with the cheese mixture and placed in the mold. If you like, you can sprinkle some cheese on top. Then the mold comes in the oven at 180 degrees for about 20 minutes.
5. Brown rice or salad goes wonderfully with it.
6. Tip: If something remains of the cream cheese filling, it can also be used wonderfully as a light, refreshing spread.