Stuffed zucchini with smoked salmon and almond crust
- Preparation time 15 min.
- easy
Preparation
In a medium saucepan, bring water with a little salt to the boil, add the whole courgettes to the water and boil for about 5 minutes. Then remove the courgettes from the boiling water and rinse with ice-cold water, leave to cool slightly and cut in half lengthways.
Scrape out just a little of the pre-cooked courgettes with a spoon, cut the scraped courgette flesh into small pieces with a knife and place in a bowl. Add the cream cheese, minced garlic and chopped parsley, mix everything together and season with salt and pepper.
Line the courgette halves with the salmon slices and fill with the cream cheese mixture. Sprinkle ground almonds on top of the cream cheese to finish.
Place the courgette halves in a roasting tin with a little olive oil, bake in a preheated oven at 160° for about 20 min.
Serve the courgettes on a bed of salad or with fresh potatoes.
Quantity
Ingredients for 2 peopleIngredients
- 2 piece Zucchinis
- 100 g Cream cheese
- 4 piece Smoked salmon
- 6 tbsp Ground almonds
- 6 tbsp Olive oil
- 4 tbsp Cream
- 1 piece Garlic cloves
- 4 tsp Parsley
- 10 piece Cherry/egg tomatoes
From the online shop
Dried Parsley
