Cook wheat grains in water for 30 to 40 minutes, drain. Cook carrots and cut into tiny cubes. Rinse and clean zucchini, blanch in salted water for 5 minutes (cool quickly afterwards).
Use a teaspoon to scoop out the halved zucchini. Put the cooked wheat grains, zucchini insides and walnuts through a meat grinder. Stir in 2/3 of the diced carrots. Mix the nut farce with cream cheese, eggs, herbs and 3 tablespoons walnut oil and fill in the zucchini halves. Grate the Gouda, place the zucchini in an ovenproof dish, drizzle with a tablespoon of walnut oil and sprinkle with the grated cheese. Add the vegetable soup to the dish and cook for 35 to 45 minutes in an electric kitchen oven on the middle shelf at 220 °C. Serve sprinkled with the remaining carrot cubes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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