Summary

Ingredients

• 2 zucchini
• 1 carrot (s)
• 0.5 stick ½ leek
• 1 clove garlic
• 10 g mushrooms, dried
• 60 g polenta
• 350 ml broth
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary, chopped
• 1 pinch galangal
• 100 g cheese, rated Emmentaler
• salt and pepper

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Instructions

1. Soak the mushrooms in water for 10 minutes.
2. Wash, dry, halve and hollow the zucchini. Dice the zucchini pulp, as well as the carrot and the Knofi. Cut the leek into fine rings.
3. Braise the vegetables in a coated pan with a little oil. Add the polenta meal and cook with it.
4. Drain the soaked mushrooms, collecting the soaking water. Chop the mushrooms and mix with half of the broth,
5. add the herbs and the soaking water to the polenta and vegetable mixture. Bring the whole thing to the boil and cover and let soak for 15 minutes on a very low flame. Then season with spices.
6. Meanwhile, put the halved zucchini side by side in a baking dish. Pour in the rest of the broth and now 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.