Oven-baked zucchini

Ingredients for 4 servings:

• 8 m.-large zucchini
• 4 tbsp olive oil
• 400 g minced meat
• 1 tbsp mustard, medium hot
• salt and pepper
• 1 tbsp soy sauce
• 1 tsp oregano, dried
• 8 tomatoes, skinned, (can)
• 2 cloves garlic
• Thyme and oregano
• 1 bunch of parsley
• 250 ml sour cream
• 150 g grated Parmesan or Emmental or 3 small mozzarella
• some water, salted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini and boil in a little salted water for 10 minutes. (You don’t have to do this if you want it with a bit of a bite.) Remove and drain. Meanwhile, mix the minced meat, mustard, salt, pepper, soy sauce, and 1 teaspoon of oregano into a meat batter. Roughly chop the tomatoes, without the juice, and mix with the finely chopped garlic, season with salt, and pepper. Brush an ovenproof dish with oil. Halve the zucchini lengthwise, scoop out a little with a teaspoon, fill with the minced meat, and place side by side in the dish. Distribute the chopped tomatoes over the zucchini and sprinkle with oregano and thyme. Bake in the oven at 220°C for 20-30 minutes. Sprinkle finely chopped parsley and sour cream over the dish, then top with the cheese. Bake at 280°C for a good 5 minutes or briefly broil until the cheese melts.