Zucchini stuffed with Reblochon de Savoie


Ingredients :

  • 1/2 Reblochon de Savoie

  • 4 large zucchini

  • 200 grams of cooked rice

  • 3 tablespoons sour cream

  • 1 bunch of chives

  • 1 bunch of parsley


Preheat your oven th. 6 (180°C). Bring to the boil the whole zucchini in salted water and let them cook for 8 minutes. Cool under cold water, gently trim the top of each zucchini. Scoop out the flesh and set aside. Chop finely. Mix the zucchini flesh in a bowl with the cooked rice, cream, chopped herbs, 1/3 of Reblochon cut into small pieces. Salt and pepper. Stuff each zucchini with preparation, divide the rest of the sliced Reblochon cheese. Bake 10 minutes and serve hot.