Gratinated Humitas in Zucchini Boats with Warm Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Cut the zucchini lengthwise and, using a spoon, scoop out some of the flesh to create cavities. Finely chop the removed flesh and set aside.

2. 2

   Arrange the zucchini in a baking dish, brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a pinch of black pepper, and bake for 12 minutes at 200 °C / 400 °F so they soften slightly.

3. 3

   Meanwhile, place the tomatoes on a small tray, toss them with 1 tablespoon olive oil, the sugar, and a pinch of salt, and roast for 18 minutes at 200 °C / 400 °F until browned and juicy.

4. 4

   In a large skillet, melt 1 tablespoon butter over medium heat. Add the white onion, garlic, and chopped zucchini flesh. Cook for 6 to 8 minutes until the onion is translucent and the mixture has lost moisture.

5. 5

   Add the corn kernels, 1/2 teaspoon salt, black pepper, and 1/2 teaspoon merken. Cook for 5 minutes, stirring. Stir in the wheat flour and cook 1 minute more to remove the raw taste.

6. 6

   Pour in the whole milk gradually, stirring constantly, and cook for 3 to 4 minutes until thick and creamy. Add the fresh basil and 100 g of the grated chanco cheese, stirring until melted. Adjust salt if needed.

7. 7

   Fill the pre-baked zucchini with the corn mixture. Top with the remaining grated chanco cheese and small pieces of the remaining butter.

8. 8

   Bake the filled zucchini for 15 minutes at 220 °C / 425 °F. Then broil or gratinate for 2 to 4 more minutes at 230 °C / 445 °F, or until the top is deeply golden.

9. 9

   For the warm pebre, chop the roasted tomatoes and mix them in a bowl with the red onion, fresh cilantro, white wine vinegar, the remaining tablespoon of olive oil, the remaining 1/2 teaspoon merken, and a pinch of salt.

10. 10

    Serve two zucchini halves per portion, topped with the warm roasted tomato pebre.