Instructions

1. 1

   Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion.

2. 2

   Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.

3. 3

   Place the filled zucchini halves into a baking pan.

4. 4

   Cut the skinned tomatoes into small dices and scatter in between the zucchini halves.

5. 5

   Pour in the vegetable stock.

6. 6

   Bake for 25 minutes.

7. 7

   Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers.

8. 8

   Remove and season with salt and pepper. Fold in the parsley and spring onion.

9. 9

   Remove the zucchini from the oven and pour the cream mixture over.

10. 10

    Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.