Stuffed Zucchini for 4 people
4 large zucchini
6 TBSP of rice-shaped pasta
12 cherry tomatoes
1 clove of garlic
1 onion
10-12 TBSP of grated cheese*
4 TBSP of cream*
2 TBSP of olive oil
1 TSP of chopped thyme
1 TSP of basil
Salt and pepper
Cut the zucchini in two along their axis and empty them of their pulp while keeping the sides as thick as half a finger at least. Cook the pasta as indicated on its package and preheat the oven at 180 °C. Chop the cherry tomatoes into quarters.
Chop the onion as well and fry it along with the olive oil in a pan for 1 to 2 minutes at a medium temperature. Mash the pulp with a hand blender and chop the garlic, then put both into the frying pan along with the cream. Let them simmer at low temperature during 2 to 3 minutes. After this, add the tomatoes as well as the cooked pasta and season it with the spices, salt and pepper. Taste, season some more, then distribute this mixture to the empty zucchini halves.
Grease a glass tray for the oven with some oil, then place the zucchini in it before covering them with grated cheese. Put the tray into the oven for 30 minutes at 180 °C until the cheese has a golden color.
From my French recipe book "Le tour du monde en 80 plats végétariens - Vol. 1", soon available in English.
Enjoy
