Stuffed Zucchini

For the stuffed zucchini, wash the round zucchini and cut away the roots (not too generously). Cut in half lengthwise and scoop out with a regular tablespoon. Set the zucchini peels aside and finely dice the flesh.

Finely chop the onion and bell bell pepper. Heat the olive oil in a pan and fry the onions until translucent. Add the rest of the vegetables and stew together for about 5 minutes.

Meanwhile, preheat the oven to 150 °C top/bottom heat and grate the Parmesan freshly. Now season the sautéed vegetables with salt, pepper, soup seasoning and the sour cream (you can use more or less here, depending on your taste).

Now fill the filling into the prepared hollowed out zucchini shells. Bake in the oven at 150 °C for about 10 minutes on a baking tray, then sprinkle with Parmesan and bake for another 5 minutes.

Arrange the stuffed zucchini and serve.

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