Stuffed zucchini with tomatoes and GRECO feta

Ingredients for 4 persons:

200 g GRECO Feta
2 large zucchini
5-6 large tomatoes
2 onions
1 garlic clove
Olive oil
Salt, fresh pepper
Oregano, basil, thyme, mint

Preparation:

Cut the 2 zucchini in half lengthwise and carefully scrape out the interior (seeds) with a teaspoon. Salt the zucchini halves.

Finely dice the scraped out part of the zucchini, salt it as well. Let sit approx. 30 minutes.

In the meantime, cut the tomatoes in half, remove the seeds and finely dice the tomatoes. Peel and finely chop the onions and the garlic. Also cut the Greco Feta into small cubes.

Place the scraped out part of the zucchini in a sieve and thoroughly press it out, by pressing on it with a skimming ladle or spoon. Mix with the tomatoes, onions, garlic, and Greco Feta. Season well with pepper and herbs, add a dash of olive oil.

Pat the zucchini halves dry, with the open side up place, them in a casserole dish brushed with olive oil, and brush the cut surfaces with olive oil. Distribute the zucchini tomato feta mixture on the zucchini halves; place any remaining filling around the zucchini halves. Depending on the size of the zucchini, bake in the oven approx. 30-45 minutes at 180°C (convection).

Serve with baguette or rice.