- 2 zucchini
- 1 T creme fraiche
- 1/2 t dried sage
- 2 T olive oil
- 2 T pine nuts
- 50 g grated oude kaas (old cheese)
Preheat oven to 180C. Cut the zucchini in half lengthwise, and remove the innards with a tea spoon, leaving 1/2 cm of flesh before the rind. Chop the innards fine and mix with the creme fraiche and sage. Season to taste with pepper and salt.
Grease a baking dish. Lay in the zucchinis, and fill with the creme fraiche/zucchini mixture. Sprinkle with cheese and pine nuts. Bake 20 min. until golden brown.