German Style Filled Zucchini

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German-Style Filled Zucchini

 

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb. tomatoes

2 large or 3 small (6 inch) zucchini -- (8-10 inches)

8 oz. feta

2 carrots -- grated

2 T. sunflower seeds

3 green onions -- sliced

1 clove garlic -- minced

2 fresh thyme sprigs or 1/2 tsp. dried thyme leaves --

(2 to 3)

1/4 c. crème fraiche or sour cream

1/4 c. cream

1/4 tsp. salt

Freshly ground pepper

2 T. grated Parmesan cheese

 

Cut crosses in the bottom end of the tomato just through the skin and place

them in a bowl. Pour boiling water from the tea kettle over them and wait 1

minute. Remove from water and peel tomatoes before they cool. Remove the

core and chop into pieces. Place in a casserole dish large enough to hold

the zucchini.

 

Hollow out Zucchini

 

Either cut zucchini in half, or just remove a slice from the side to create

a flat surface. Using a melon scoop or similar sharp instrument, hollow out

the zucchini. Mix the zucchini balls with the tomatoes.

 

Make the Filling

 

Crumble and mix the feta with the grated carrots, sunflower seeds, onions

and garlic and the stripped leaves of thyme. Divide this mixture between the

zucchini shells, mounding if necessary.

 

Finish the Sauce

 

Add the crème fraiche, cream, salt and pepper to the tomatoes. (If you only

have sour cream, you may choose to add it after baking, because the low fat

content can cause it to curdle.) Place the filled zucchini on top and bake

at 350°F for 1 hour or until zucchini shell is soft. Remove from oven and

sprinkle the Parmesan cheese over the zucchini.

 

S(Internet Address):

" http://germanfood.about.com/od/vegetarianrecipes/r/filledzucchini.htm "

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Per Serving (excluding unknown items): 2000 Calories; 162g Fat (68.0%

calories from fat); 77g Protein; 94g Carbohydrate; 40g Dietary Fiber; 60mg

Cholesterol; 845mg Sodium. Exchanges: 3 1/2 Grain(Starch); 8 1/2 Lean Meat;

7 1/2 Vegetable; 27 1/2 Fat.

 

NOTES : A German twist to Mediterranean flavors are wrapped up in this baked

zucchini casserole filled with feta, seeds and carrots. It sits on a tomato

cream sauce which can be poured over a brown rice or quinoa side dish.

This zucchini casserole serves 2-3 people.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0