Zucchini with Mushroom and Onion Stuffing

For the zucchini with mushroom-onion stuffing, cut a lid off the zucchini lengthwise and scrape out the seeds.

Season zucchini with salt and pepper. Cut bacon and onions into cubes. Fry bacon cubes, sauté onions in it.

Fry the mushrooms, collect the liquid. Add mushrooms to bacon and onion mixture, season with salt, pepper and Tabasco. Fill the zucchini with the mixture and cover with a lid.

Heat butter and sauté zucchini in it. Pour mushroom liquid and steam vegetables for 15 minutes. Take out zucchini and keep warm.

Fill up stock with water to a quarter of a liter, bring to a boil and thicken with flour mixed in whipping cream. Sprinkle sauce with dill and serve with zucchini stuffed with mushrooms and onions.

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