Stuffed Zucchini "Summer Delight"

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Hampack 300 g ≈ $2.91 50 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Hard cheesepack 200 g ≈ $2.64 30 g
5. 5 Tomatoes≈ $4.67 per kg 30 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Black olivespack 300 g ≈ $2.50 30 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 17 g
9. 9 Ketchup 35 g
10. 10 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the zucchini¹, cut in half lengthwise, scoop out the seeds, and trim the bottom for stability. Season the hollowed-out flesh with salt.

2. Finely chop the mushrooms and ham², mince the garlic⁶. Sauté in a dry skillet over medium heat for 2 minutes.

3. Stir in the sour⁸ cream and seasonings, mix well, and simmer for 7 minutes.

4. Fill the zucchini¹ halves with the mixture, top with tomato⁵ slices, and scatter olives over them.

5. Cover the zucchini¹ with cheese slices, transfer to a baking dish, and pour boiling water mixed with ketchup over the top.

6. Bake for 30 minutes at 375°F (190°C).