Stuffed Zucchini

 Stuffed Zucchini

Servings: For 4 people

Ingredients: 

• 4 zucchini 
• 400g ground beef 
• 200g ground veal 
• 1 red onion 
• 1 egg 1 C. tablespoons dried oregano 
• 500 g cocktail tomatoes 
• 1 garlic clove 
• 1 C. tablespoon tomato puree 
• 15 cl of red wine 200g Beaufort 
• vs. olive oil 
• Salt, ground pepper

Preparation: 

1. Cut the courgettes in half lengthwise and hollow them out, removing the core with the seeds using a melon baller. Mix the minced meat with the peeled and chopped red onion, the egg and the dried oregano, season. 
2. Cut the tomatoes in quarters. Fry the garlic in a pan with the oil for 30 sec. Add the tomato puree and deglaze with the wine, bring to a simmer then add the tomatoes. Season and make simmer 5 mins. 
3. Preheat the oven to 180°C (th. 6). Pour the tomatoes into the bottom of a casserole dish. 
4. Spread the stuffing in the hollow of the zucchini. Arrange them in the casserole dish. Grate the Beaufort cheese and sprinkle over the zucchini. Bake for 40-45 minutes or until tender and browned. 
5. Enjoy the stuffed zucchini with their tomato sauce and a little arugula.

THE COURGETTE.  This low-calorie green vegetable can be eaten both raw and cooked.  It is rich in potassium, vitamins B and C and fiber.

 It helps drain the body and contributes to satiety.  If you buy it organic, you can eat the zucchini with the skin and take full advantage of all its vitamins.

 THE TOMATO.  This low-calorie fruit-vegetable (95% water) has its place in a balanced and varied diet.

 Raw or cooked, the tomato is perfect in summer to arm the body against the heat and avoid fatigue.  Rich in vitamins C and E, it is a source of beta-carotene and lycopene with valuable antioxidant properties for the body.