Quattro formaggi zucchinis (lactose free)

Ingredients

• 2 pcs Zucchinis, washed, halved lenghtwise
• 100 g Ricotta, lactose free
• 150 g Mozzarella, lactose free, cubed
• 100 g Edam, cubed
• 50 g Cheddar, grated
• 3 pcs Eggs
• 1 clove Garlic, mashed
• 1 bunch Chives, fresh, finely chopped
• 1 tbsp Olive oil
• 1 pinch Sea salt

Method

1. Prepare the zucchinis: wash and cut into halves, lenghtwise.
2. Carve the inner side of the zucchinis, keeping 0.5cm wide flesh at the sides and bottom.
3. Oil a baking dish, place in the zucchinis and preheat the oven to 200°C.
4. Add the ingredients to a large bowl for the stuffing: Edam, Cheddar, ricotta, 2/3 amount of the grated mozzarella, eggs, salt chopped chives and garlic.
5. Mix to combine the ingredients with the eggs.
6. Spoon the mixture into the zucchinis and cover them with aluminum foil.
7. Bake the dish for 20 minutes covered, then take the foil off and sprinkle the reserved mozzarella on them.
8. Bake for more 5 minutes till the cheese starts to melt.