Ingredients

Preparation

1. Cut zucchini either lengthwise in half or in 1.5 cm thick slices, hollow out a little.
2. Put the zucchini marrow with the garlic cloves, 35 g pine nuts, parsley and Château Heitenried into a mixing container and mix finely.
3. Fill the mixture into the zucchini pieces and decorate with the remaining pine nuts.
4. Bake in the oven at 200 °C for 15-20 minutes.