Zucchini with Tomato Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small zucchini
- 250 g tomato (s), peeled
- 250 g onion (s)
- 3 clove (s) garlic, peeled
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- 2 tablespoon olive oil
- salt and pepper
- 50 g olives, black
- 1 egg (s)
- 6 tablespoon heavy cream
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut in half lengthways and scoop out with a teaspoon.
- Thinly slice the onions and zucchini, and dice the peeled tomatoes. Steam with the finely chopped garlic cloves, rosemary, thyme and bay leaf in the olive oil for 20 minutes. Season to taste with salt and pepper and allow to cool.
- In the meantime, chop the olives. Whisk the egg and cream together and mix with the chopped olives.
- Fill the zucchini with it and bake in a buttered casserole dish at 180 degrees for about 30 minutes.
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