Red onions and round zucchini with filling

Name: Red onions and round zucchini with filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 round zucchini; 4 big red onions; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 4 Stem(s) Mint; 40 g Hazelnut kernels; 250 g Fresh goat cheese; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 round zucchini
4 big red onions
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
4 Stem(s) Mint
40 g Hazelnut kernels
250 g Fresh goat cheese
7-10 Tbsp Grease

Directions

1
Wash the zucchini. Peel onions. Cut a lid off the vegetables, hollow out the vegetables. Cook zucchini and onion, without lid, in salted water for about 10 minutes. Quench and drain
2
Chop the hollowed out flesh. Heat 1 tablespoon of oil in a frying pan. Sauté the flesh for 3-4 minutes, season with salt and pepper and place in a bowl.
3
Wash the mint, shake dry and cut the leaves into small pieces. Roast the nuts in a pan without fat, take them out and chop them roughly. Stir cream cheese, mint and about 3/4 of the nuts into the pulp. Season with salt and pepper
4
Fill onions and courgettes with the mixture. Place the vegetables in a greased ovenproof dish and sprinkle with the remaining nuts. Place vegetable lid on the bottom of the dish and sprinkle with 3 tbsp. oil. Cook the vegetables in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes. Remove, place the respective lids on the vegetables and serve