Cut onion into small cubes and sauté in oil until translucent. Add minced meat and fry well.
Season with salt and pepper, mix in dried tomatoes and thyme, add egg and breadcrumbs and round off with Cremefine. Set aside.
Wash zucchini and cut lengthwise into 2 halves and scoop out the flesh.
Fill the zucchini with the mince mixture and place in a well-greased baking dish.
Sprinkle with grated cheese and pour on vegetable soup, bake in the oven at 175 °C for about 45 minutes until the cheese on the stuffed zucchini is nicely browned.
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