Summary

Ingredients

• 4 zucchini
• 50 g mushrooms
• 1 small bell pepper (s)
• 0.5 ½ small onion (s)
• 1 carrot (s)
• 1 cup sour cream
• 2 teaspoons, heaped cheese, grated
• salt and pepper
• paprika

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Instructions

1. Wash the vegetables and peel the carrot.
2. Cut the ends of the zucchini, cut the zucchini lengthways. Hollow out with a small spoon.
3. Cut the zucchini leftovers and the remaining vegetables into small pieces and place in a bowl. Add sour cream and cheese to the vegetables and mix everything well. Season to taste with salt, pepper and paprika.
4. Fill the courgette boats with the sour cream and vegetable mixture and place on a baking sheet (with baking paper!). Bake in a preheated oven at 200 ° C for about 20 minutes.