Zucchini Stuffed with Curd Cheese


  • 2 zucchini
  • 2 tablespoons of olive oil
  • 200 g curd cheese
  • 1 tomato
  • 1 shallot onion
  • 1 clove of garlic
  • 2 slices of toast bread
  • 4 teaspoons grated Parmesan cheese
  • 1 egg yolk
  • Salt
  • Black pepper

Wash the zucchini, cut it in half lengthwise and boil it with enough water to cover it until soft. Remove the seed part with the help of a small spoon and place it on a baking paper lined tray. Toast the toasted breads in the oven grill, back and forth, and after cooling, pulverize in the food processor until crumbly. After peeling the skin and removing the seeds from the tomatoes, cut them into small cubes. Chop the onion very finely and sauté in olive oil. Take the curd cheese in a bowl and mix it by adding grated garlic, tomato, onion, egg yolk, salt, pepper. Set the oven to 190 degrees. Divide the curd cheese mixture among the zucchini. Sprinkle with breadcrumbs and grated Parmesan cheese and bake in the oven until golden brown.

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