Wash the zucchini and boil them in a little salted water for 10 minutes. Lift out and drain.
Meanwhile, mix minced meat, mustard, pepper, soy sauce and dried oregano to make a meat paste. Coarsely chop the skinned tomatoes (without juice) and mix with the finely chopped garlic cloves, add salt and pepper. Brush an ovenproof dish with oil. Cut the zucchini in half lengthwise, scoop out a little with a teaspoon and fill with minced meat. Place side by side in the mold.
Spread the chopped tomatoes over the zucchini, sprinkle with oregano and thyme. Bake in the oven at 220°C for 20 minutes on the middle shelf.
Spread finely chopped parsley and sour cream over the dish, top with Parmesan or mozzarella slices. Bake at 280°C for a good 5 minutes or briefly put under the grill until the cheese melts.