Preparation

Cut the zucchini lengthwise, pit the inside, cut the zucchini halves in a check pattern and fry in a pan for 1 minute on each side (in oil).

Stuffing:

Peel the tomatoes (1 large tomato per 1 zucchini), without stalks, slice 100 g (4 large) of champignons, chop 2 cloves of garlic, slice the shallot. Fry the vegetables (garlic, then shallots, finally champignons). Cut the tomatoes into large cubes, combine with vegetables and add grated cheese (100 g of cheese per one large zucchini). Stuff the zucchini with the ready mass, put it into the oven on baking paper for 12 minutes, 200 degrees.

Leek sauce:

Cut the leek (small one or half of a large one) into rings, fry it a bit (butter, oil, salt), add 150 ml of white wine (semi-dry) and reduce. Add 100 ml of 30% or 35% cream. Then add 50 g of cheese and bring to the boil. If you don’t want the sauce to be too thick, add some vegetable stock.