Stuffed zucchini in tomato sauce

Name: Stuffed zucchini in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Courgettes (about 300 g each); 350 g Feta cheese; 250 g Soy Cream; 1/2 TEASPOON Curcuma; 1/2-1 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Stem(s) Oregano; 1 package (500 g) finely strained tomatoes; 1/2 TEASPOON Cinnamon; 1 TEASPOON Sugar; 3 Stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Courgettes (about 300 g each)
350 g Feta cheese
250 g Soy Cream
1/2 TEASPOON Curcuma
1/2-1 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Stem(s) Oregano
1 package (500 g) finely strained tomatoes
1/2 TEASPOON Cinnamon
1 TEASPOON Sugar
3 Stem(s) Parsley

Directions

1
Clean and wash the zucchini and cut them in half lengthwise. Remove the seeds with a teaspoon. Put 3/4 of the inside in a bowl. Crumble half of the feta into it. Add 125 g soy cream. Season with curcuma, curry, salt and pepper. Finely puree with a hand blender
2
Clean, wash and shake dry oregano, pluck half of the leaves from the stalks and chop finely. Mix tomatoes, 125 g soy cream, chopped oregano, cinnamon, salt, sugar and pepper. Put into an ovenproof dish. Place halved courgettes in sauce with the opening facing upwards
3
Spread pureed zucchini feta mixture in it. Crumble the rest of the feta and spread on the boats. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes
4
Wash parsley, shake dry and chop finely. Remove the zucchini from the oven, sprinkle with parsley and serve garnished with the remaining oregano. Bulgur tastes good with it