Stuffed sausages with meat baked in the oven

You will need:

5 medium-sized zucchini
Half a kilogram of ground beef
Half a liter of cooking cream
200 g of cheese trapist
1 large head of onion
1 bowl of garlic
Salt and pepper
Sliced ​​parsley leaves
Oil

Instructions for preparation:

The first thing you need to do is clear the black and white onions, and then cut it as nicely as possible. Do not mix black and white onions.
Then put a little oil in the oil pan, warm it up, then lower the flames, and add the finely chopped onion. All of it well squeeze out until the bowl gets a glass structure, add a garlic (you put it later on so it does not stagnate), and then add the meat.
Mix all good, season with salt and pepper, and stew for 10 minutes until the meat changes color. In elder meat, pour 250 ml of cooking cream, mix thoroughly and leave for 1 minute on the disconnected ring. In the end it was left to put in chopped parsley and chopped parsley.
Wash the flasks well, but do not peel them. Cut halfway along, and then use a tiny spoon to remove them until you remove that soft seeds from the seeds.
Then take a bigger plate - because you will have 10 pieces of stuffed zucchini, and then sort them on the baking paper. Align the mixture evenly in the flasks.
Sprinkle the trapist, then sprinkle it with stuffed zucchini, and pour it all over with the rest of the cooking cream.Place the flasks to bake in the oven at 200 degrees for about 40-45 minutes.
Leave them a few minutes to get cold and ready to serve! We suggest you serve them with a fresh green salad or rocket.