Recipes | Cooking

Zucchini boats

Absolutely delicious and totally healthy! With these zucchini boats you do everything right. Zucchini stuffed with our green spelt meal, sun-dried tomatoes, thyme and parmesan cheese. It tastes like a healthy summer meal! You like vegan? No problem: also really tasty without cheese.

30 - 40 minutes
25 – 30 minutes 

Ingredients and preparation

Ingredients (for 4 servings):
45 g Küchenmeister green spelt meal
2 zucchinis
1/2 onion
1 clove garlic
25 g dried tomatoes
1 tbsp freshly chopped thyme
3 tbsp geriebener Parmesan 
1 tbsp freshly chopped basil
2 tsp grated lemon peel

Preheat the oven to 175° C.

Preparation: Line a baking tray with baking paper. Wash the 2 zucchinis and cut them open lengthwise. Hollow out each half with a baller, leaving a rim about 1.5 cm wide. Chop the hollowed out zucchini flesh into small pieces and set aside. Place the hollowed out zucchini on the baking sheet. Heat oil in a frying pan. Finely chop half an onion and a clove of garlic. Fry the chopped zucchini flesh with the onion and garlic in the pan for 5 minutes. Chop 25 g of dried tomatoes and add them to the pan as well. Turn down the heat and add 1 tablespoon of freshly chopped thyme.

In a bowl, mix the cooked vegetables, 20 g of green spelt meal, 3 tbsp of Parmesan cheese, 1 tbsp of basil and 2 tsp of grated lemon zest. Stuff the zucchini with it. Sprinkle the stuffed zucchini with the remaining green spelt meal and Parmesan cheese to taste. Bake in the oven for about 30 minutes, until the cheese is melted and the kale meal is crispy.

Our tip: You can also cook this recipe vegan. Just omit the cheese and enjoy a healthy and delicious meal.

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