What we send:

• zucchini
• garlic
• tomatoes
• champignon
• untreated lemon
• fresh basil
• fresh oregano
• cayenne pepper
• breadcrumbs
• tahini sauce
• backing sheet
• olive oil
• salt
• pepper

Required tools:

• large pan
• mixing bowl
• oven

Preheat the oven to 200 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut the zucchini in half lengthwise. Take out the zucchini inside, leaving a small rim. Cut the zucchini inside out. Dice the tomatoes and mushrooms (small). Chop the garlic, fresh basil and fresh oregano. Cut the lemon in half.

Heat a little olive oil in a pan, then add and fry a little mushrooms, the inside of the zucchini, 2/3 of the garlic, the tomatoes (set aside a few cubes for garnish), the oregano, the basil 2 / 3 and cayenne pepper. Salt the ragout. Once the stew is starting to form, place it in a mixing bowl and add the breadcrumbs. The breadcrumbs will hold together the zucchini filling.

Fill the zucchini. Sprinkle the top of each “zucchini boat” with a little olive oil, cover with aluminum foil, and place in the oven for 20 minutes. After 20 minutes, remove the aluminum foil from the zucchini and put it back in the oven for another 10 minutes to make the top crisp.

While the zucchinies are bakeing, make the sauce. In a small mixing bowl, mix the remaining garlic, the remaining fresh basil, the tahini sauce, the lemon juice to taste, and a little water. Salt and pepper. If you find the sauce too thick, add a little more water to the mixture to achieve a thinner sauce.

Lay the baked zucchini on a plate and sprinkle with the prepared lemon tahini sauce. Decorate your plate with tomato cubes set aside earlier.

Enjoy your meal!