Zucchini Stuffed

For the stuffed zucchini, boil pasta in salted water until tender. Wash zucchini, cut in half and scoop out with a spoon. Dice the hollowed out flesh.

Score tomatoes with a knife, place in boiling water for 1 minute, then skin, quarter, seed and dice.

Season the tomatoes with salt, pepper, sugar and vinegar, fold in the zucchini cubes, finely dice the mozzarella and mix everything with the pasta.

Fill the zucchini halves with the pasta-cheese-vegetable mixture, spread the capers on top, place in a baking dish and pour the soup on top. Bake in the preheated oven at 180 °C convection oven for 10 – 15 minutes. Arrange the stuffed zucchini and serve.

Preparation Tip:

The stuffed zucchini can also be filled differently at your discretion. Also to use up leftovers a great dish.

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