Stuffed veal zucchini

Ingredients:

• 2 small zucchini
• 400g veal hack
• 3 slices of toasted bread
• 2 tablespoons Rieslingsenf
• Some leaves of lemon balm / smooth parsley
• 1 egg and attrition of 1 organic lemon
• Sunflower seeds
• 1 cup of sour cream
• 1 coated teaspoon fresh green peppercorns
• 200 g fine strawberry cubes / slices

Simply halve the zucchini for the simple variant. Scrape the core housing clean with a teaspoon. Season the cored zucchini neatly with salt and sugar and allow to "sweat" for about 15 minutes. At this time first debark the toast and mince in the blender with some plucked herb leaves and 3 teaspoons of salt. The whole with a raw egg and the lemon rubbed for veal chop, mix everything well. Season the mince savory with salt and white pepper and quarter. Make four cigars and press them into the troughs of the zucchini. Brush with a little oil and sprinkle a few sunflower seeds and bake at 200 degrees Celsius for 20 minutes.

Slightly more elaborate is the pictured variant: Cut two thick zucchini into about four equal pieces and carefully scoop out with a teaspoon. Dress the spiced veal hack into the zucchini with a star spout.

Smooth the sour cream with chopped green peppercorns and a pinch of salt. Stir in small pieces of strawberry before serving. Remove the zucchini from the oven and serve. Offer the fresh and fruity Würzdip.