Zucchini stuffed with endive

Name: zucchini stuffed with endive
Total time: 55 min
Yield: 4
Ingredients: 2 zucchini; 1 crop endive; 3 tablespoon olive oil; 2 toes garlic; 1 onion; 1 tablespoon curry powder; 50 gram pistachio nuts; 200 gram Greek feta; 100 ml vegetable stock

Ingredients

Directions

Additional needs: roasting tray.
Preheat the oven to 200 ° C.
Finely chop the garlic.
Chop the onion.
Chop the pistachio nuts coarsely.
Crumble the feta.
Halve the courgettes in the length and hollow them out to 1 cm from the wall with a spoon.
Slice the flesh finely.
Wash the endive endive under cold running water and cut the crop well.
Cut the crop from the open side to the stalk in thin strips.
Heat the olive oil in a stirring fruit the garlic, onion and the pulp of the zucchini gently glassy.
Fry the curry powder for a while and then hand in the endive by hand.
Let the endive begin to shrink and let the moisture evaporate.
Remove from the heat the pistachio nuts and feta by the endive.
Fill the courgettes generously with endives and place them side by side in the roasting pan.
Pour the broth onto the bottom of the roasting pan.
Fry the courgettes in the oven for 30-35 minutes.
Place a warm zucchini on each plate and serve with brown rice.