Zucchini with Two Kinds of Filling

For the zucchini with two fillings, wash the zucchini, cut in half and hollow out, leaving a rim about 0.5 cm wide.

For the first filling, peel and dice two shallots and a clove of garlic, sauté briefly with the mince in hot olive oil, season vigorously with salt and pepper. Add the egg, the breadcrumbs, 25 g of the dried tomatoes and 125 g of Rama Cremefine and the thyme.

For the second filling, peel and dice two shallots and a clove of garlic, sauté in the olive oil. Sauté 25 g of the sun-dried tomatoes for about 3 min and then add 125 g of Rama Cremefine and the thyme. Remove the pan from the heat and carefully fold in the diced feta cheese.

Fill four zucchini halves each with the two fillings and place them alternately in a greased baking dish. Pour in the white wine and vegetable stock and bake in a preheated oven at 175 degrees for 45 minutes.

Sprinkle the pine nuts over the stuffed zucchini 15 min before the end of the baking time.

In the meantime, for the sauce, whisk 250g Rama Cremefine with about 50 ml mineral water and season vigorously with salt and pepper.

Peel and finely dice the remaining garlic, as well as the remaining dried tomatoes and stir in both.

Finely chop the mint and add to the sauce. Serve the sauce with the zucchini with two kinds of filling.

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