Stuffed zucchini with a hint of curry

Ingredients for 2 servings:

• 4 m.-large zucchini, round
• 2 large mushrooms
• 1 large carrot(s)
• 1 large potato(s)
• ½ bell pepper(s)
• 1 clove(s) garlic
• 150 ml cream
• some salt and pepper
• some paprika powder
• lots of curry powder
• Sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Wash the zucchini, cut off a lid on the side with the stalk, and scoop out the inside with a small spoon. Keep the lid. Wash, peel, and dice the potato and carrot. Cook them together in a pan with a little water until al dente. Drain and let drain in a colander. Meanwhile, dice the mushrooms and bell pepper and lightly fry them in a pan with sunflower oil along with the crushed garlic and half of the zucchini innards. Then add the potato and carrot cubes and deglaze with cream. Season with salt, pepper, curry powder, and paprika, and stuff the hollowed-out zucchini with the mixture. Place the stalk on top of the stuffed zucchini, place in a baking dish, arrange any remaining vegetables around it, and bake in a preheated oven at 180°C for about 20 minutes, until the zucchini is tender. Extend the baking time if necessary.