Mediterranean Stuffed Zucchini with Tomato and Spinach

Preheat the oven to 100 ° C. Wash the zucchini and remove the top and bottom that you don't want to eat. Then cut into 4 equal parts. Cut 2 slices, about 0.5 cm thick, and set aside. Scoop out zucchini pieces with a spoon. Pick up the pulp. Roughly dice the zucchini pulp and the slices that have been set aside. Chop the garlic very finely. Defrost the spinach. Dice the tomato and the bell pepper. Finely chop the dried tomato.

Put on a large pot of water with 2 teaspoons of salt and bring the water to a boil. Put the hollowed out zucchini pieces in the boiling water and cook for about 5 minutes. Keep warm in the preheated oven.

Add 1 / 4 of the finely chopped garlic to the chopped zucchini pulp. Put the garlic and zucchini pulp in a small saucepan and cover with water. Season with 1 teaspoon salt, a little pepper and a pinch of nutmeg. Bring to a boil and simmer for about 5 minutes. Drain the cooked zucchini pulp and catch the water. Puree the pulp with the cooking water. Add the cooking water slowly and gradually until you have achieved the desired sauce consistency.

Heat some olive oil in a pan. Briefly sweat the remaining vegetables (tomatoes, peppers, spinach and remaining garlic) together with a pinch of salt, the sesame seeds and the tomato paste.

Remove the hollowed out zucchini pieces from the oven and fill with the stir-fried vegetables. Serve with the sauce. Sufficient for 2 people as a starter or intermediate course, for 1 hungry person as a main course.