Zucchinis Au Gratin

Wash zucchini, cut in half, remove seeds, scoop out flesh with a spoon and dice. Peel carrot, wash with celery and spring onions, cut carrot and celery into cubes, spring onions into rings. Soak porcini mushrooms in lukewarm water for about 15 minutes, drain, reserving soaking water, and chop porcini mushrooms. Peel and crush garlic clove. Heat olive oil, sauté vegetables and garlic in it. Add polenta and sauté as well. Add porcini mushrooms, the collected soaking water and half of the vegetable stock, bring to a boil and let swell with the polenta covered at low heat for about ten minutes. Season with thyme, rosemary, salt and pepper. Stuff vegetable mixture into zucchini halves. Drain mozzarella, slice and spread over zucchini halves. Pour the remaining vegetable stock into an oven dish and place the stuffed zucchinis in. Bake in a preheated oven at 200°C (gas mark 3) for about 20 minutes. Serve garnished with basil leaves and diced carrots, if desired.

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