Portions / number of persons: 4
Preparation time: 15 minutes
Cook time: 5 minutes
Category: Appetizers and snacks, hot tickets, vegetables and legumes
-4 medium-sized Zucchini
-2 medium-sized onions
-3 cloves of garlic
-3 large tomatoes (can also be used a tin of chopped tomatoes)
-2 cans of tuna in olive oil
-Salt and pepper
-A teaspoon of Herbes
-1 sachet of grated Emmental, Havarti or Parmesan cheese (mine was Emmental)
Preheat the oven to 180 degrees.
Clean the zucchini. Cut three of them lengthwise in half.
Empty them, and chop very menudito what’s inside.
Chop the other Zucchini cuadraditos small.
Peel the tomatoes and chop them also menuditos. Chop the onion into small pieces.
Pour a little oil in a large frying pan, and when it is hot, put the onion and garlic Saute to fire low until you’re the onion transparent.
Add chopped zucchini, stir well, and cook 8-10 minutes.
Add the tomatoes, salt, pepper, nutmeg and Provencal herbs, and cook everything for 15 minutes.
Leave to cool a little.
Drain tuna, shred it, and add it to the mixture of vegetables.
Add the beaten eggs and mix.
Put the halves of the courgettes in an oven dish greased with olive oil.
Fill it with the mixture. Add the cheese grated on top and put in the oven for 35 to 40 minutes.