Zucchini with polenta filling

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 carrot(s)
• ½ stalk(s) leek
• 1 clove(s) garlic
• 10 g mushrooms, dried
• 60 g polenta
• 350 ml broth
• ½ tsp thyme
• ½ tsp rosemary, chopped
• 1 pinch of galangal
• 100 g cheese, grated Emmental
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

WW suitable

Soak the mushrooms in water for 10 minutes. Wash, dry, halve, and hollow out the zucchini. Dice the zucchini flesh, as well as the carrot and garlic. Finely slice the leek. Sauté the vegetables in a non-stick pan with a little oil. Add the polenta semolina and sauté. Drain the soaked mushrooms, reserving the soaking water. Chop the mushrooms and add them to the polenta and vegetable mixture along with half of the stock, the herbs, and the soaking water. Bring everything to a boil, cover, and simmer over very low heat for 15 minutes. Season to taste. Meanwhile, place the halved zucchini halves next to each other in a baking dish. Pour in the remaining stock and fill the halves with the polenta and vegetable filling. Spread the grated cheese on the zucchini and bake the whole thing in the preheated oven on the middle rack at 200°C for about 20 minutes.