Zucchini gratinated with buckwheat, ham and Gouda

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

  1. Pour 200 ml of water into the pot, pour in the washed buckwheat porridge, carefully salt, bring it to a boil and set aside.
  2. Cover and let it rest for 5 minutes so that the porridge can absorb all the water and swell nicely.
  3. In the meantime, cut open a large zucchini lengthwise, hollow out the meat and line it in a casserole dish with baking paper.
  4. Preheat the oven to 180°C.
  5. 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.
  6. Mix the wine and sweet cream and pour over the two zucchinis.
  7. Finally, sprinkle well with grated Gouda.
  8. Bake crispy in the oven.
Zucchini gratinated with buckwheat, ham and Gouda
Zucchini gratinated with buckwheat, ham and Gouda

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