For 2 people:
¤ 4 zucchini rounds
¤ 4 slices Chèvretine
¤ 3 tablespoons of Ricotta
¤ 1 clove garlic
¤ 1 onion
¤ 4-5 pieces of tomato dried
¤ herbes de Provence
¤ Oil of Olive
¤ possibly coriander fresh
¤ Salt and pepper
Preparation time: 30 minutes
Cooking time: 45 minutes
Rest: 0 minutes
Total time: 75 minutes
Preparing Courgettes stuffed with ricotta and goat cheese:
1. Dig zucchini rounds after washing. Spend 20 to 30 minutes in the oven at 180 ° C (gas 6) for cooking indoors. Meanwhile, chop an onion and a clove of garlic. Put the onion in a hot pan with a little olive oil. When it is translucent, add the chopped garlic clove, and just after the pulp of zucchini, fry and add all herbs.
2. Meanwhile, mix the ricotta and Chèvretine, add a little salt and pepper, and 4-5 pieces of dried tomatoes into small pieces. Mix well.
3. Stir in the zucchini flesh when cooked in cheese mixture. Fill the zucchini in the preparation and return to oven for about 10-15 minutes at 180 ° C (gas 6), and serve immediately. You can add fresh coriander on top if desired.