Stuffed Zucchini

Thinly remove the skin from the zucchini, cut in half lengthwise, cut out the seeds with a spoon. Finely dice the onion, fry the tomatoes, remove the skin and chop.

In a baking bowl, mix minced meat with tomatoes, onions, egg, mustard and bread crumbs, season with salt, paprika and pepper. Fill the meat dough into the zuccini halves. Place them one against the other in a greased ovenproof dish. Pour in hot broth. Cook in oven at 200 °C for 25 minutes.

Take out zucchini, pour off braising liquid. Sprinkle zucchini with cheese. Bake in oven at high temperature for about 10 min. until cheese melts.

Meanwhile, fill the braising liquid with tap water to a quart and bring to a boil. Bind with cornstarch and refine with whipped cream. Season with salt and pepper.

Rinse dill, chop finely, stir into sauce. Bring the sauce to a boil and serve separately with the zucchini.

Serve with mashed potatoes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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