For 4 people
For 4 people
Start by washing the zucchini and cutting the tops about 2 cm below the stem.
Hollow them out with a small spoon, being careful not to pierce the skin and leaving about 5 mm of flesh inside.
Reserve the zucchini flesh and slice the remaining large pieces.
Fry the onions in a pan with olive oil until golden brown, then add the zucchini flesh and cook for 5 to 7 minutes until the zucchini is slightly softened.
In a salad bowl, crumble the goat cheese with a fork and add the remaining tablespoons of olive oil, salt, pepper and a pinch of curry to flavor the cream cheese.
Then add the cooked zucchini flesh to the salad bowl with the flavored goat cheese and mix well.
Fill the zucchini to the brim with this mixture and sprinkle a little Gruyère cheese on top to brown.
Place them in an ovenproof dish with the lids on the side and bake for 10 minutes at 180°C.
Cook for 35 to 40 minutes at 180°C.
Let stand for 5 minutes before serving.
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