Zucchini stuffed with corn and tomato

Ingredients for Zucchini stuffed with corn and tomato

Instructions for Zucchini stuffed with corn and tomato

To prepare the Zucchini stuffed with corn and tomato recipe, please follow these instructions:

Stir the courgettes long and scrape the food with a knife. Bring the courgettes into an ovenproof dish. Chop the zucchini and sauté in a little olive oil until it collapses and works close to the texture. Mix the courgette meat with the corn compote. Chop the mozzarella and mix with rasp and egg. Season with salt and pepper. Distribute the mixture into the hollowed courgette. Come if Extra rasp on top. Bag approx. 30 minutes at 130 degrees until the courgettes are golden on top, the filling has settled and the courgette meat itself is so tender that a sharp knife easily passes through.