Baked Stuffed Zucchini
by Tavolino
Savory zucchini halves filled with a creamy mushroom and cream cheese mixture and baked until golden brown. A quick, vegetarian dish that is ideal as a light main course.
Ingredients
- Zucchini 2 pcs (300-340 g each)
- Cream cheese 150 g
- Mushrooms 100 g
- Onion 1 pc
- Garlic 1 clove
- Cheddar or Gouda (grated) 100 g
- Salt to taste
- Pepper to taste
Preparation
- 1
Wash the zucchini (2 pcs), halve them lengthwise, and scoop out the centers with a spoon.
- 2
Finely chop the scooped-out zucchini flesh.
- 3
Also finely chop the mushrooms (100 g), onion (1 pc), and garlic (1 clove).
- 4
Mix the chopped vegetables and zucchini flesh with the cream cheese (150 g) in a bowl.
- 5
Season the filling with salt (to taste) and pepper (to taste).
- 6
Place the zucchini halves in a lightly greased baking dish.
- 7
Distribute the prepared filling evenly into the zucchini halves and smooth the tops.
- 8
Sprinkle the stuffed zucchini with the grated Cheddar or Gouda (100 g).
- 9
Bake in a preheated oven at 200 °C (top/bottom heat) for approx. 25 minutes, until the cheese is golden brown.