Zucchini Summer Delight

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Hampack 300 g ≈ $2.85 50 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Hard cheesepack 200 g ≈ $2.70 30 g
5. 5 Tomatoes≈ $4.67 per kg 30 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Black olivespack 300 g ≈ $2.50 30 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 17 g
9. 9 Ketchup 35 g
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut a zucchini¹ in half lengthwise, scoop out the seeds, and trim a thin slice from the bottom for stability. Salt the inside.

2. Finely chop mushrooms and ham², mince garlic⁶. Sauté in oil over medium heat for 5 minutes until golden.

3. Stir in sour⁸ cream, salt, and pepper, then simmer for 7 minutes until thickened.

4. Preheat oven to 375°F (190°C). Fill zucchini¹ halves with the mixture, top with tomato⁵ slices and olives.

5. Cover with cheese slices, place in a baking dish, and pour 100 ml of boiling water mixed with ketchup into the bottom.

6. Bake for 30 minutes at 375°F (190°C) until the zucchini¹ is tender and the cheese is browned.