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Filled pumpkin with mozzarella

Label biofood
45 min
medium
cheap

Preparation

1

Preheat the oven at 180 degrees

2

Wash the pumpkin, cut it in half and remove seeds

3

Put the two halves in a baking dish, drizzle with olive oil and sprinkle some salt and pepper over it

4

Place the pumpkin halves for 25 minutes in the oven

5

Cut the tomatoes into cubes and heat them in a pan over low heat

6

Cut the garlic and the basil finely and add them to the tomatoes and add also some pepper and salt

7

Let the filling simmer until the pumpkin has stayed in the oven for 25 minutes

8

Meanwhile, cut the mozzarella into slices

9

Pour the tomato filling into the pumpkin halves, cover with slices of mozzarella and sprinkle the pine nuts over it

10

Place the filled pumpkin for 15 minutes in the oven

Ingredients

2
People
  • 1 pumpkin
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 5 pieces basil
  • 250 g pomodori tomatoes
  • 2 cloves garlic
  • 250 g mozzarella
  • 20 g pine nuts

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