Stuffed zucchini with Sbrinz cheese

Recipe for 4 persons

Time
Cooking: 20 minutes
Preparation: 15 minutes

Ingredients

4 zucchini
1.5 tsp salt
2 tbsp olive oil
80 g grated Sbrinz
80 g spring onions
2 eggs
50 g crème fraîche

1 red onion
75 ml white balsamic vinegar
10 g sugar
10 ml water
1.5 tsp salt

30 g mustard seeds
50 ml white balsamic vinegar
10 g sugar

1 lemon
50 g Sbrinz
20 g spring onions

How to make it

Halve the zucchini and scrape out the insides with a spoon. Chop up the zucchini scrapings (without seeds) and spring onions. Mix everything with salt, olive oil, Sbrinz, eggs and crème fraîche. Fill the halved zucchini with the mix and bake in the oven at 175 °C (fan oven) for 20 mins.

Cut the red onion into wedges. Bring the white balsamic vinegar, sugar, water and salt to a boil. Add the wedges and let sit. Refrigerate until ready to serve.

Boil the mustard seeds twice in salted water until soft. Boil the vinegar and sugar. Add the mustard seeds. Let boil until there is no more liquid, then refrigerate.

Tip
You can also use blue cheese instead of Sbrinz.

Serving
Grate the Sbrinz over the zucchini while still warm, then add the mustard seeds and onion wedges. At the end, grate some lemon zest over the finished dish.

Shopping list

4 zucchini (each approx. 200 g)
100 g spring onions
1 red onion
1 lemon
130 g Sbrinz cheese
50 g crème fraîche
2 eggs
30 g mustard seeds
2 tbsp olive oil
125 ml white balsamic vinegar
3 tsp salt
20 g sugar