Corn-stuffed courgettes

1 serving


Peeled zucchini, cut across, spoon out some of the flesh and seeds and boil until semi-cooked in salted water. Remove the courgettes from the water and fill them with mince; sprinkle with grated cheese, drizzle with fat and bake. When serving, pour sour cream or sour cream sauce with tomato. For the mince, spar the finely chopped carrots with fat, add the boiled corn grains, finely chopped onions and warm everything to a boil, season with tomato and spices. Stuffed eggplant, sweet bell pepper, tomatoes can be made with corn.