This recipe for stuffed zucchini is suitable for lunch or dinner. The combination of delicate zucchini with aromatic cheese filling creates a unique taste bouquet.
Ingredients
- Zucchini: 2 pcs.
- Sour milk cheese: 200 g
- Hard cheese: 100 g
- Nuts: 50 g (for example, cedar)
- Greens: 1 bunch (dill, mint, tarragon – your choice)
- Garlic: 1–2 cloves
- Olive oil: to your taste
- Salt: to taste
Cooking stuffed zucchini
Cut the zucchini in half lengthwise and remove the flesh to make “shuttles”. Grease them with olive oil and lightly salt them.
For the filling, take sour milk cheese, add finely chopped greens (the more varied, the better), chopped garlic, grated hard cheese and nuts. Mix everything thoroughly.
Fill the zucchini “shuttles” with the prepared mixture.
Place the stuffed zucchini on a baking sheet and bake in an oven heated to 190°C for 15 minutes.
Serve the dish hot, garnished with fresh herbs.