4 zucchini
100gr button mushrooms
2-3 spring onions
a pinch of dill
half a liter of meat or vegetable stock
1 cup of sour cream
1 egg
SOLIA FIT oil, salt, and pepper

Cut zucchini diagonally and scoop out the insides. Finely chop the insides and mix with finely shopped button mushrooms and spring onion. Sauté these ingredients briefly on a little SOLIA FIT oil, stirring all along, then add finely chopped dill and other spices, whichever you prefer. Let the mixture cool and then fold in one egg. Stuff zucchini halves with this mixture and place the boats in a baking tray oiled with some SOLIA FIT oil. Next to the boats, pour in the stock made of instant soup cube and mixed with sour cream. Preheat the oven to 200’C and bake for about half an hour, pouring the stock over the boats from time to time.