Courgettes farcies

Ingrédients

• 4 zucchinis
• 400 g broccoli or cauliflower rice
• 2 onions
• 2 cloves of garlic
• 3 tablespoons olive oil
• 1 ball of mozzarella
• 8 sun-dried tomatoes
• Italian herbs to taste
• Salt and pepper to taste
• Baking sheet with parchment paper or a baking mat

Préparation

1. 1

   Start by preheating the oven to 180°C.Wash the zucchinis and cut them in half lengthwise. Use a deep spoon or an ice cream scoop to remove the seeds until there are none left in the zucchini. You'll be left with zucchini boats. Keep the scooped-out flesh — you’ll use it later in the recipe, so don’t throw it away!Brush the zucchinis with some olive oil and place them on a baking sheet lined with parchment paper or on a baking mat. Bake them in the oven for 15 minutes.Meanwhile, prepare the filling. Dice the scooped-out zucchini flesh into small cubes. Then finely chop the onion and the garlic.Heat some olive oil in a sauté pan and add the onion and garlic, sautéing until soft. Add the zucchini flesh and cook for 2 minutes. Then add the broccoli or cauliflower rice with Italian herbs and salt and pepper to taste. Cook this mixture for another 2 minutes.Slice the mozzarella and the sun-dried tomatoes thinly.Fill the zucchini boats with the vegetable filling, top with the sun-dried tomatoes and mozzarella, and put them in the oven for 10 minutes.When the mozzarella is nicely golden brown, the zucchinis are done! Remove them from the oven and carefully place them on a plate.Enjoy your meal from Cookinglife, the destination for vegetarian recipes and 1001 kinds of kitchen supplies