Zucchinis are among the vegetables that are often stuffed. This time there is buckwheat as a filling. It is very tasty. Serve with fresh tomatoes.
Preparation
- Pour 200 ml of water into the pot, pour in the washed buckwheat porridge, carefully salt, bring it to a boil and set aside.
- Cover and let it rest for 5 minutes so that the porridge can absorb all the water and swell nicely.
- In the meantime, cut open a large zucchini lengthwise, hollow out the meat and line it in a casserole dish with baking paper.
- Preheat the oven to 180°C.
- Cut the ham into pieces and add to the cooked buckwheat porridge with the zucchini meat and mix. Place the filling on the two half zucchinis.
- Mix the wine and sweet cream and pour over the two zucchinis.
- Finally, sprinkle well with grated Gouda.
- Bake crispy in the oven.
Ingredients
- 100 g buckwheat
- 200 ml water
- 1 large zucchini
- Salt
- 4 slices of ham
- 100 ml white wine
- 100 ml sweet cream
- 100 g grated Gouda
