- 4 Zucchini
- 2 Onions
- 2 Garlic cloves
- 2 tablespoons Sunflower seeds
- 3 tablespoons Olive oil
- 2 medium Tomatoes
- 2 tablespoons Tomato ketchup
- salt and freshly ground pepper
- 1 teaspoon dried Basil
- 1 teaspoon dried Rosemary needle
- 100 grams Gouda cheese
- 350 grams Tagliatelle
- 3 Egg yolks
- 100 tablespoons Cream cheese
Rinse zucchini and cut in half lengthwise. Scoop out the flesh with a small spoon. Peel the onion and garlic and finely chop. Cook zucchini flesh, sunflower seeds, onion and garlic in 1 tablespoon olive oil for about 5 minutes. Remove and set aside.
Cook halved zucchini over medium heat in remaining oil on each side for about 3 minutes. Spoon into a bowl. Chop the tomatoes finely and add with ketchup to the zucchini flesh mixture. Season with salt, pepper, basil and rosemary. Spoon filling into the zucchini halves. Top each with 2 tablespoons of grated cheese. Cook in skillet, covered, over low heat about 10 minutes or until heated through.
Cook the pasta in boiling salted water according to package directions. Drain. Mix egg yolk, cream cheese, remaining grated cheese and pepper and toss with the hot pasta. Arrange noodles and zucchini on plates.