Zucchini with bread filling in ratatouille sauce
easy
45 mins
45 mins
Ingredients
- 2 Glasses (300 g each, approx. 150 g drained weight) of pickled cow's milk cheese (Feta type) in oil with olives
- 1 large green and yellow zucchini (approx. 350 g each)
- 1 (80 g) Onion
- 1 (250 g) small aubergine
- 4 (à 100 g) Tomatoes
- 150 g Ciabatta
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 Stem(s) Basil
- 500 g strained tomatoes
- 7-10 Tbsp Sugar
Directions
- 1
Drain the cheese mixture. Collect the oil. Halve the zucchini, scrape out the inside with a ball cutter or a teaspoon. Crush the inside. Peel onion and chop finely.
- 2
Clean, wash and finely dice the aubergine. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Cut ciabatta into cubes. Heat 2 tablespoons of drained oil in a pan.
- 3
Roast the ciabatta in it until golden brown all around. Season with salt and pepper. Heat 1 tablespoon of oil in another large pan. Fry the zucchini halves for about 3 minutes on each side, seasoning with salt and pepper.
- 4
In the meantime mix bread cubes with cheese mixture. Take out the zucchini and put them on a baking tray. Fill the zucchini with the bread mixture and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.
- 5
In the meantime, wash the basil, dab dry, and put some leaves aside for garnishing. Cut the rest into strips. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, courgette interior and aubergines until translucent.
- 6
Deglaze with strained tomatoes and boil down briefly to a creamy sauce. Fold basil strips and tomato cubes into the sauce, season with salt, pepper and sugar. Remove the zucchini from the oven and arrange them with the sauce on a preheated plate.
- 7
Garnish zucchini with basil.
Nutrition Facts
400 kcal
33 g
21 g
19 g
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