🍽️ Hollowed Zucchini Boats with Creamy Cheese Filling

Name: Hollowed Zucchini Boats with Creamy Cheese Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large zucchini; 4 eggs; 80 g butter; 1 tbsp freshly chopped parsley; 1 pinch nutmeg (freshly grated); 150 g freshly grated cheese (e.g. Emmental, Greyerzer); 4 tbsp whipping cream; 2 tbsp crème fraîche; 2 tbsp flour; salt

489 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 large zucchini
4 eggs
80 g butter
1 tbsp freshly chopped parsley
1 pinch nutmeg (freshly grated)
150 g freshly grated cheese (e.g. Emmental, Greyerzer)
4 tbsp whipping cream
2 tbsp crème fraîche
2 tbsp flour
salt

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the zucchini thoroughly.
3. Cut the zucchini in half lengthwise.
4. Remove the inner seeds and flesh to create small boats.
5. Place the hollowed zucchini halves on a baking sheet lined with baking paper.
6. Separate the eggs: Carefully take the yolk away from the white.
7. Beat the butter with the egg yolks, chopped parsley, and grated nutmeg until foamy.
8. Stir in the grated cheese, cream, and crème fraîche alternately into the butter-yolk mixture.
9. Whip the egg whites until stiff.
10. Gently fold in the whipped egg whites and the flour into the cheese mixture.
11. Season the filling with a pinch of salt.
12. Fill the cheese mixture into the hollowed zucchini boats.
13. Bake the zucchini in the preheated oven for about 15 minutes until golden yellow.
14. Take the zucchini out of the oven.
15. Serve the dish immediately while warm.

Nutrition per serving

kcal: 489
Protein: 22 g · Fett/Fat: 39 g · Carbs: 13 g