Lemon Marinated Stuffed Zucchini

4 small zucchini
1/2 lemon
salt
1 egg
2 Tbsp cottage cheese
2 Tbsp peppermint
2 Tbsp pecans
1 dash paprika
pepper



Boil washed zucchini in lightly salted water for 5 minutes.
Drain well.
Cut in half lengthwise and remove seeds from core.
Chop removed cores and save.
Wash lemon and scrap off lemon zest, put in bowl.
Squeeze 1/2 lemon and add juice to bowl.
Add warm zucchini halves, cover with zest and juice and let completely cool down.
Boil egg and chop, then mix with cottage cheese, chopped peppermint, pecans and paprika powder, salt, pepper and some lemon marinade to bowl with zucchini cores.
Lay out two zucchini halves on one plate. Put filling in middle of zucchini halves and garnish each portion with a slice of lemon and a mint leave.

Tastes delicious with thin slices of whole wheat bread.