Stuffed Courgette Halves
| 10 tbsps (Approx. 100 g) | TischleinDeckDich |
| 340 ml | vegetable stock |
| 2 large | courgette |
| 1 | onion |
| 1 | clove of garlic |
| 1 tsp | vegetable fat, e.g. coconut fat |
| 1 | pepper |
| 200 g | mushrooms |
| 2 | grated carrots |
| 2 tsps | cream cheese |
| herb salt, pepper | |
| freshly grated parmesan, as required |
Pour approx. 340 ml boiling vegetable stock over the TischleinDeckDich, stir and leave to swell covered.
Wash the courgettes, cut them in half lengthwise and scoop out with a spoon. Cut the flesh into small pieces. Peel and chop the onion and sauté in a pan with the crushed garlic in a little fat. Wash and chop the pepper and mushrooms and sauté in the pan with the grated carrots and courgette flesh. Mix the vegetable mixture with TischleinDeckDich. Add cream cheese. Season with herb salt and pepper.
Place the zucchini halves in a baking dish and fill with the mixture. Sprinkle with parmesan cheese. Spread the rest of the filling in the dish and pour the remaining vegetable stock around it. Bake in the oven (top heat) at 180 °C for approx. 30 minutes.
Other filling options:
1. With onions, black olives, diced tomatoes, vegetarian spread, (e.g. tomato or pesto), a little cream, herbs and parmesan cheese
2. With spring onions, garlic, walnut kernels, sour cream, basil and sheep’s cheese