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🍽️ Hollowed pumpkin stuffed with tomatoes, olives, and capers

150 kcal · 30 min · 4 servings

Ingredients

• 4 smaller pattypan squashes
• 1 l vegetable broth
• 10 large ripe tomatoes
• 2 tbsp capers (pickled in salt)
• 5 tbsp finely chopped parsley
• 1 tbsp finely chopped basil
• 2 garlic cloves
• 1 lemon juice
• 3 tbsp olives (dark, pitted)
• olive oil (cold pressed)
• salt
• pepper (from the mill)

Instructions

1. 1. Cut off the lid of the pumpkin.
2. 2. Hollow out the inside of the pumpkin with a spoon.
3. 3. Remove all fibrous parts completely.
4. 4. Bring the vegetable broth to a boil in a large pot.
5. 5. Cook the pattypan squash (small, flat zucchini) whole with the lid for about 10 minutes.
6. 6. Make sure the pumpkins do not cook through so they remain sturdy.
7. 7. Take the pumpkins out of the broth and let them drain.
8. 8. Arrange the pumpkins on a plate.
9. 9. Place the lids on a kitchen towel to drain.
10. 10. Wash the tomatoes and pour hot water over them.
11. 11. Remove the skin of the tomatoes.
12. 12. Halve the tomatoes and remove the core.
13. 13. Cut the tomatoes into wedges.
14. 14. Rinse the capers under cold water.
15. 15. Drain the capers.
16. 16. Mix the tomatoes with the capers, olives, parsley, and basil.
17. 17. Add the lemon juice, salt, and pepper.
18. 18. Stir 4 tablespoons of olive oil into the mixture.
19. 19. Peel the garlic.
20. 20. Press the garlic into the filling.
21. 21. Fill the pattypan squash with the tomato mixture.
22. 22. Place the lids on the filled pattypan squash.
23. 23. Let the filled pattypan squash rest for about 20 minutes.
24. 24. Then serve the dish.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 15 g