Preparation
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1Wash the zucchini, cut them in half lengthways and hollow them out. Leave at least 0.5 cm margins on all sides. Set the removed pulp aside. Brush an ovenproof dish with Mazola, place the zucchini in it, brush well with Mazola and season with salt. Bake in the preheated oven.
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2In the meantime, cut the chorizo or salami into strips, finely dice the garlic clove, halve the tomatoes, chop the zucchini flesh and cut the mozzarella into small cubes.
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3Fry the chorizo in the pan, add the garlic and gluten-free Kölln Kernige and fry briefly, stir in the zucchini pulp, cherry tomatoes and tomato paste and deglaze with 3 tablespoons of water. Stir well and season with oregano, salt, pepper and sugar.
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4Put the chorizo mixture into the pre-baked zucchini, top with mozzarella cubes and gratinate under the preheated oven grill for 3-5 minutes. Garnish with basil and serve.
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5Top/bottom heat: 200 °C Circulating air: 180°C Baking time: 12 - 15 minutes Preparation time: approx. 35 minutes (without waiting time)
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6The pizza oven zucchini can of course also be prepared vegetarian, without chorizo or salami. Cheddar is also a great alternative to mozzarella.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 servings:
4
zucchini
3 EL
Mazola® germ oil
1 prize
Salt
Ingredients for the filling:
75 G
Chorizo or salami
2 EL
Mazola® germ oil
1
clove of garlic
250 G
Cherry tomatoes
1 EL
Tomato paste
40 G
Gluten-Free Regular Rolled Kölln Oat Flakes
1 prize
Oregano
1 prize
Salt
1 prize
pepper
1 TL
Sugar
1
Mozzarella
3 EL
Basil for garnish
