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🍽️ Frisch Cheese Stuffed Zucchini Rounds

285 kcal · 30 min · 4 servings

Ingredients

• 8 rounds
• 2 red bell peppers
• 1 clove garlic
• 1 onion
• 1 tbsp olive oil
• 250 g fresh cheese
• 1 egg
• 1 tbsp fresh chopped sage
• 2 tbsp grated parmesan
• salt
• pepper

Instructions

1. 1. Wash the zucchini rounds thoroughly.
2. 2. Cut a small horizontal strip from the bottom of each zucchini so they stand stably on the tray.
3. 3. Cut off the top of each zucchini to use as a lid.
4. 4. Hollow out the inside of the zucchini using a spoon or knife.
5. 5. Finely chop the removed zucchini flesh and the cut-off bottom piece.
6. 6. Wash the bell peppers.
7. 7. Halve the bell peppers and remove the inner core (seeds and membranes).
8. 8. Dice the bell pepper into fine cubes.
9. 9. Peel the garlic clove and the onion.
10. 10. Dice the garlic and onion into fine cubes.
11. 11. Place the chopped zucchini flesh, the bottom piece, the diced pepper, garlic, and onion into a pan.
12. 12. Sauté the vegetable mixture for 2 to 3 minutes.
13. 13. Remove the pan from the heat and let the vegetables cool down.
14. 14. Preheat the oven to 180 degrees Celsius fan-assisted.
15. 15. Mix the cooled vegetables with the cream cheese, one egg, fresh sage, and grated Parmesan in a bowl.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Fill the hollowed zucchini halves with the cream cheese mixture.
18. 18. Line a baking tray with baking paper.
19. 19. Place the stuffed zucchini on the baking tray.
20. 20. Place the previously cut zucchini lids on top of the filled halves.
21. 21. Bake the zucchini for about 25 minutes in the oven until golden brown.
22. 22. Remove the zucchini from the oven and serve them directly with the lids.

Nutrition per serving

• kcal: 285
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 12 g