DOCUMENT

64 Stuffed zucchini Serves 4 | Preparation time 40 minutes Ingredients For the filling: 1 onion, red | chopped 1 clove of garlic | chopped ½ sweet pointed capsicum (80 g), red | finely diced 40 g olives, black, pitted | chopped 75 g olives, green, pitted | chopped 150 g feta | crumbled 6 sprigs of thyme | leaves plucked 100 g sour cream Pepper 2 tsp. lemon juice For the zucchinis: 4 zucchinis (320 g) Salt For the garnish: 1 tbsp. parsley | chopped 2 sprigs of thyme | leaves plucked Accessories: Perforated cooking container Preparation Mix the onion, garlic, pointed capsicum, olives, feta and thyme with the sour cream. Season with pepper and lemon juice to taste. Halve the zucchinis lengthways without peeling them and scoop out the inside with a small spoon. Season the inside of the zucchini with a little salt, fill with the feta mixture, place in the perforated cooking container and cook. Garnish with parsley and thyme and serve. Settings Temperature: 100 °C Duration: 10–12 minutes Useful tip You could use sweet pointed capsicums instead of zucchinis.