Vegetarian stuffed zucchini

Ingredients for 4 servings:

• 4 large zucchini or 8 small ones
• 1 large onion(s)
• 2 cloves garlic
• 3 tomatoes, ripe
• 4 tbsp oil (olive oil)
• 4 leaves of sage, cut into strips
• 1 bay leaf
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• pepper
• 100 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini, pat dry, trim off the ends, halve lengthwise, and scoop out the seeds with a teaspoon. Finely chop the scraped flesh. Peel and finely dice the onion and garlic. Peel and deseed the tomatoes and finely chop the flesh. Heat 2 tablespoons of oil in a pan, sauté the onion and garlic until translucent, add the zucchini and tomato flesh, and season lightly with salt. Add the herbs, sugar, and vinegar and simmer over low heat for 20 minutes. Season the mixture generously with salt and pepper and fill the zucchini halves. Preheat oven to 200°C. Place the stuffed zucchini on a greased baking sheet, sprinkle with Parmesan cheese and the remaining oil, and bake for 20-30 minutes.