Zucchini with thyme and chives

Name: zucchini with thyme and chives
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 courgettes; 200 g Bettine chevre frais natural 55 (goat's cheese); 1 tray fresh thyme 15 g; 1 lemon cleaned up; 1 tray ricotta fresh cheese, 250 g; 1 tray chives (25 g), finely chopped; 2 toes garlic pressed; 8 el extra virgin olive oil; 1 business suit pappardelle pasta, 250 g, refrigerated; 1 Red pepper seed lists removed and finely cut

A tasty recipe. The vegetarian main course contains the following ingredients: courgettes, Bettine chevre frais (natural 55 (goat's cheese)), fresh thyme (15 g), lemon (cleaned), ricotta (fresh cheese, 250 g), chives ((25 g), chopped ), garlic (pressed), extra virgin olive oil, pappardelle (pasta, 250 g, chillies) and red pepper (seed strips removed and finely chopped).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Preheat the oven to 190 ° C. Cut a 1 cm slice of each courgette lengthwise and slice into small cubes. Crumble the goat's cheese. Ris the leaves of the sprigs of thyme. Grate the yellow skin of the lemon.
Put the zucchini cubes in a bowl and mix with half of the goat's cheese, the ricotta, half of the thyme, half the chives, 1 crushed garlic clove and the lemon zest. Season with salt and pepper.
Scoop the courgettes on the side of the cut surface with a spoon and fill them with the cheese-seasoning mixture. Drizzle each filled zucchini with 1/2 tbsp oil and place in a baking dish. Place the dish in the middle of the oven and cook the courgettes for 30 minutes until done.
Cook the pasta according to the instructions on the package. Drain and scoop the rest of the goat's cheese, chive, thyme, oil, garlic and red pepper. Season with salt and pepper. Serve the pasta with the zucchini.