Zucchini
mushroom
Onion
bell pepper
stroganoff sauce
grated cheese
Cherry tomatoes
Cut the zucchini lengthwise and scoop out the flesh. Bake it in the oven at 160 C for 15 minutes.
Coarsely chop the mushrooms, onion, and bell pepper, and sauté them. When they're cooked, stir in the stroganoff sauce (4 tbsp per person).
Fill the cooked zucchini with the mixture, sprinkle with grated cheese, arrange a few halved cherry tomatoes on top, and bake the zucchini in the oven for 10 minutes until the cheese has melted. Place the zucchini on a slant on top of the celery purée and spoon some more stroganoff sauce over it; serve with the rainbow carrots.