Stuffed zucchini with feta in tomato sauce

Name: Stuffed zucchini with feta in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Courgettes (about 1200 g); 350 g Feta; 250 ml Soy cream for cooking; 7-10 Tbsp turmeric, curry, salt, pepper, cinnamon, sugar; 7 Stem(s) Oregano; 500 g strained tomatoes; 3 Stem(s) flat leaf parsley

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Courgettes (about 1200 g)
350 g Feta
250 ml Soy cream for cooking
7-10 Tbsp turmeric, curry, salt, pepper, cinnamon, sugar
7 Stem(s) Oregano
500 g strained tomatoes
3 Stem(s) flat leaf parsley

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Clean and wash the zucchini and cut them in half lengthwise. Remove seeds with a teaspoon. 3⁄4 of the inside in a bowl. Crumble half the feta into it and add half the soy cream.
2
Season with 1⁄2 tsp. turmeric, 1⁄2-1 tsp. curry, salt and pepper. Puree finely with a hand blender.
3
Wash oregano stalks, shake dry, pluck off leaves and chop half finely. Mix the tomatoes, the rest soy cream, chopped oregano, 1⁄2 tsp. cinnamon, salt, pepper and 1 tsp. sugar. Put into a flat ovenproof dish. Place the zucchini in the sauce.
4
Spread the pureed zucchini feta mixture into the hollowed out zucchini. Crumble the rest of the feta and sprinkle over it. Bake in a hot oven for 30-40 minutes.
5
Wash parsley, shake dry and chop finely. Remove the zucchini. Sprinkle with parsley and oregano. Add Bulgur.