Zucchini stuffed with cheese, walnuts and ham

Preparation

1. We wash the zucchini well, remove the tips and cut them in half lengthwise. Grease the Varoma with a little oil and place the halves with the skin facing down.

2. We fill the glass with water up to the first mark, the 1/2 liter mark. We place the Varoma in its position and program 10 minutes, Varoma temperature, speed 2.

3. After time, we check that the zucchini are just right, remove them and place them on kitchen paper. We discard the water from the glass and, without washing it, we place the York ham or the turkey, we crush during 2 seconds, speed 6. We reserve a teaspoon and mix the rest with the white cheese spread during 3 seconds, speed 4, left turn. If necessary, we finish mixing with the spatula.

4. With a small spoon we remove the central part of the cabacines, that is, the part where the seeds are. Season and fill the zucchini with the mixture. We spread out the rest of the cold cuts that we had reserved. Top the filling with the peeled and chopped walnuts.

5. We finish by sprinkling a pinch of aromatic herbs and serve.