A pure vegetable dish with lots of cheese!
2 zucchinis for four persons
5 garlic cloves, minced
1/2 cup water
1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
1 cup heavy cream
1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)
Parsley or chives or green onions, finely chopped
I like to roast or microwave the zucchini before I fill it and bake it. This way the zucchini will be more tender and you can scoop the flesh out together with the spaghetti.
Cut the cukkini into half.
Scrape the seeds out, making a boat-style bowl.
Sprinkle fresh cracked pepper and thyme over each half.
Roast or microwave.
Cut another zucchini lengthways into spaghetti.
Grate or crumble the cheese, mix with the zucchini spaghett.
Mix the double cream with bouillon cube, black pepper, parsley.
Arrange a layer of spaghetti-cheese mixture in the zucchini boats’ cavity and pour over the double cream mixture.
One more layer of spaghetti-cheese covered with cream and topped with grated cheese.
Bake in the oven for 40-50 minutes until it turns golden and the flesh of the zucchini becomes tender.
Sprinkle with chopped spring onions.
Enjoy with grilled chicken breast pieces.