Zucchini stuffed with Mexican vegetables

Ingredients

• 2 medium zucchini (700 g)
• 1 tablespoon oil
• 250 g Mexican vegetables
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 250 ml water

For the sauce

• 4 tablespoons sour cream
• 1 medium cucumber (200 g)
• 1 garlic clove
• 1/4 teaspoon salt

Preparation

1. Wash the zucchini and cut each into 3 or 4 pieces. Scoop out the seeds with a teaspoon and arrange the pieces in a glass baking dish. 2. Heat the oil in a pan and sauté the Mexican vegetables for 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Fill the zucchini pieces with the vegetables. Pour 250 ml water into the dish, cover with a lid and bake at 180°C for 25 minutes, until the zucchini softens. 4. For the sauce, mix the sour cream with the finely chopped cucumber, crushed garlic and 1/4 teaspoon salt.