Stuffed Zucchini with Black Olive Cream
recipe

A delicious and nutritious dish that's perfect as an appetizer or a light main course.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 600 g zucchini
- 80 g black or Kalamata olives
- 100 g sun-dried tomatoes
- 40 g Parmesan cheese
- 0.5 dl olive oil
Instructions:
1. Cut the zucchinis in half lengthwise and remove the ends.
2. Scoop out the seeds from the zucchini halves using a tablespoon.
3. Finely chop the olives and sun-dried tomatoes in a mortar. Add the olive oil and mix into a smooth paste.
4. Fill the zucchini "boats" with the paste.
5. Grate the Parmesan cheese and sprinkle it over the stuffed zucchinis.
6. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, until the zucchinis are tender.
Nutritional Information (per serving):
- Energy: 180 kcal
- Protein: 6 g
- Carbohydrates: 10 g
- Fat: 14 g
- Fiber: 3 g

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