Stuffed Zucchini

Soak the bread in a little bit of milk.

Meanwhile, rinse the zucchini and make about ten min in salted water.

For the filling, crush 2 medium garlic cloves.

Cut the zucchini in half, scoop out the insides and cut into small pieces.

Squeeze the bread and mix it with the goat cheese, 2 egg yolks, Parmesan cheese, spices, garlic and the inside of the zucchini. Preheat the oven to 180 °C.

Fill the hollowed out zucchini halves, sprinkle with parmesan.

Tip from me: Mix Parmesan with just about the same mass of butter – then it does not burn so easily.

Grease an oven dish with oil. The zucchini must now bake for about 20 min.

For the addition, dice the tomatoes, mix with chopped pumpkin seed oil, parsley, salt and pepper.

The stuffed zucchini are ready when the filling turns golden brown. Check regularly so that the cheese does not burn.

Bring to the table immediately, garnish with the paradeis salad.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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