Stuffed Onions And Zucchini - cooking recipe
Ingredients
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4 None round courgettes
4 large red onions
4 tbsp olive oil
40 g hazelnuts
250 g cream cheese
4 stalks mint, chopped
Preparation
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Cut the tops off the zucchini and the onions, scoop out the contents in the middle, and boil in salted water for about 10 minutes. Drain and set aside.
Heat 1 tbsp oil in a pan, chop the scooped out zucchini and onion and saute in the hot oil for 3-4 minutes. Season with salt and pepper.
Toast the nuts in a pan until golden brown then remove and chop. In a bowl, mix together the cream cheese, mint, 3/4 of the nuts, and the sauteed zucchini and onion.
Preheat the oven to 350\u00b0F, fill the hollowed out zucchini and onions with the cream cheese mixture, transfer to a baking dish, sprinkle with remaining nuts, put the tops on, drizzle with 3 tbsp oil and bake for 20-30 minutes. To serve, remove lid.
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