ana An idea for a delicious dinner or a light lunch. The zucchini stuffed with cheese and baked is just perfect. Contrary to appearances, it is light.
Ingredients
- 2 zucchini
- 150g of goat cheese
- 2 tablespoons of plain yogurt
- 100g hallumi cheese (optional)
- 1 teaspoon of thyme
- 1 clove of garlic
- salt and pepper
- 2 tablespoons of olive oil
- grated parmesan
sauce
- 1 tablespoon of olive oil
- 1 onion
- 1 clove of garlic
- 1x400g can tomatoes
- 1 teaspoon of dried oregano
- 1 teaspoon of basil
- a pinch of hot pepper flakes (optional)
Slice the courgettes. Preheat the pan, add the olive oil and fry the zucchini slices on both sides until tender. Take it aside.
Chop the onion and garlic finely. In a frying pan under the zucchini, heat one tablespoon of olive oil and add the onion. Sauté for a while and then add the garlic. Fry a few minutes until lightly golden.
Add tomatoes and spices. Try it, then season with salt and pepper for flavor. Cook for a while.
Meanwhile, mix the goat cheese with yogurt, thyme and chopped garlic. Season with salt and pepper. Mix thoroughly.
Brush the baking tin with a spoon of the sauce.
Put a teaspoon of cheese and a small piece of hallumi on top of each zucchini slice. Roll up and place on a baking tin. Place each roll next to you.
Place the rest of the hallumi cheese on the rolls. Pour over everything with ready-made tomato sauce and sprinkle with grated Parmesan cheese as desired.
Bake in an oven preheated to 180 degrees C for 25 minutes.
Serve with a baguette, and if you want, you can add, for example, long-maturing ham.
