Zucchini stuffed with dill cream

Ingredients

• 2 pcs Yellow zucchinis, washed, halved lenghtwise
• 200 ml Plant based cooking cream
• 2 pcs White leeks, chopped
• 2 clove Garlic, mashed
• 2 bunch Dill weed, fresh, finely chopped
• 1 tbsp Olive oil
• 1 pinch Sea salt

Method

1. Prepare the zucchinis: wash and cut into halves, lenghtwise.
2. Carve the inner side of the zucchinis, keeping 1cm wide flesh at the sides and bottom.
3. Oil a baking dish, place in the zucchinis and preheat the oven to 200°C.
4. Add olive oil to a large saucepan and start to heat. Add mashed garlic and leeks then start to cook.
5. When leeks are tender, take the mixture off from heat and carefully stir in cooking cream.
6. Place it back on heat, while stirring, wait until the mixture starts to be thicker.
7. Turn off heat and as last step, fold in dill.
8. Spoon the mixture into the zucchinis and cover them with aluminum foil.
9. Bake the dish for 20 minutes covered, then take the foil and bake for 5 minutes more till the top starts to be brownish.