Reblochon Cheese Stuffed Zucchini
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 8 small Zucchini
- salt
- 160 grams Reblochon cheese
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the zucchini and slice in half lengthwise. Scrape out the inside of the zucchini leaving about a 0.6 cm (approximately 1/4 inch) border. Dice the removed flesh and set aside. Blanch the zucchini in boiling salted water for about 5 minutes, until tender.
2.
Remove the rind from the cheese and cut several thin strips from the block. Grate the remaining cheese and mix with the chopped zucchini flesh. Season with salt and pepper.
3.
Drain the blanched zucchini and place the cut side up in a baking dish. Spoon the cheese mixture into the zucchini and top with the cheese strips. Bake for 15-20 minutes, until the cheese is melted and bubbly. Remove from the oven and serve immediately.
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