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🍽️ Stuffed Zucchini with Feta

284 kcal · 30 min · 4 servings

Ingredients

• 2 medium-sized zucchini
• 3 spring onions
• 100 g broccoli florets
• 2 carrots
• 2 tomatoes
• 80 g feta
• 2 tsp oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Hollow out the zucchini halves using a sharp spoon.
4. 4. Bring water with salt to a boil.
5. 5. Place the hollowed zucchini into the boiling water.
6. 6. Cook them for about 3 minutes.
7. 7. Remove the zucchini from the water.
8. 8. Shock them immediately with cold water.
9. 9. Let the zucchini drain well.
10. 10. Pour boiling water over the tomatoes briefly.
11. 11. Remove the skin from the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Remove the seeds from the tomatoes.
14. 14. Cut the tomato flesh into small cubes.
15. 15. Peel the carrots.
16. 16. Cut the carrots into thin sticks.
17. 17. Wash the spring onions.
18. 18. Remove the tough ends of the spring onions.
19. 19. Cut the spring onions into rings.
20. 20. Wash the broccoli.
21. 21. Break the broccoli into small florets.
22. 22. Boil the broccoli for 3 minutes in salted water.
23. 23. Drain the broccoli.
24. 24. Let the broccoli drain.
25. 25. Heat oil in a pan.
26. 26. Sauté the carrots, tomatoes, spring onions, and broccoli briefly in the hot oil.
27. 27. Season the vegetables with salt and pepper.
28. 28. Fill the zucchini halves with the vegetables.
29. 29. Grease a baking dish.
30. 30. Place the stuffed zucchini in the dish.
31. 31. Crumble the sheep's cheese over the zucchini.
32. 32. Preheat the oven to 200 degrees.
33. 33. Place the baking dish in the oven.
34. 34. Bake the zucchini for about 15 minutes.

Nutrition per serving

• kcal: 284
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 19 g