Zucchini Stuffed with Corn and Beans

For the stuffed zucchini, wash the zucchini, cut into slices about 5 cm thick and then hollow out (but a bottom should remain – so quasi “form” small containers). Alternatively, you can of course simply cut the zucchini in half lengthwise and hollow it out. Cut the flesh into small pieces.

Chop the onion and fry it in olive oil. Then add the zucchini pulp and season with salt and pepper. Now add the corn and red beans, stir once more on the stove and then put to one side.

Add the cream, sour cream and ajvar and stir well.

Butter a baking dish or spread olive oil on the bottom. Then pour the cream-sour cream-ajvar mixture into the dish (just a little at first to be on the safe side!). Fill the zucchini and put them into the form. The Ajvar mixture can reach the top of the zucchini. Finally, place the cheese slices over the stuffed zucchini. Bake at 180 °C (hot air) for about 40 minutes. We had couscous as a side dish with the stuffed zucchini.

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