Stuffed zucchini with cheese and tomatoes - recipe | FoodPal
Prepare pasta as described on the package. Wash the zucchini, cut in half and hollow out, leaving a margin of about 0.5 cm. Peel onion, dice and roast in oil. C
Ingredients
- ¼ (5 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- ½ (50 g) Onion (fresh)
- ¾ (2 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Basil (fresh or dried)
- 1 Pinch(s) Thyme (dried)
- 1 Teaspoon Creme fraiche (30% fat)
- 3 Teaspoon Gouda cheese (48% fat, grated)
- 3 Teaspoon Kritharaki (raw)
- 1 (210 g) Zucchini (fresh)
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