Stuffed Zucchini with Goat Cheese

Preheat the oven to 180 degrees (convection oven 160 degrees, gas mark 3).

Cut the zucchini in half and scoop out with a spoon. Chop the inside of the zucchini.

Remove the skin from the onion and chop into small pieces. In a frying pan with 1 tbsp olive oil, sauté onion, add chopped zucchini.

Cut the bread roll into cubes and pour lukewarm milk over it. Fry the pine nuts in a frying pan. Cut the peppers in half, remove the seeds and chop the flesh. Cut tomatoes into quarters, remove seeds and finely dice. Rinse rosemary, parsley and chives, shake dry and chop finely.

To the soaked bread cubes add the sweated pine nuts, onions, peppers, rosemary, cream cheese, diced tomatoes, parsley and chives form and mix well. Season with a little salt and pepper. Fill the zucchini halves with the mixture, put them in a gratin dish, pour the vegetable soup and cook in the heated oven for about 30 minutes.

In the meantime, cut the cherry tomatoes in half.

When cooked, pour the juice from the gratin dish into a frying pan, reduce a little, add the diced tomatoes and cook. Thicken the sauce with crème fraîche, season strongly with salt and freshly ground pepper and stir in freshly chopped basil. Offer the sauce with the stuffed zucchini.

Tip: The flesh of young, small zucchini is much more tender than that of g

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