Stuffed zucchini

Ingredients for 4 servings:

• 2 large zucchini
• 2 onions
• 1 clove(s) garlic
• 1 medium-sized bell pepper(s), yellow
• 1 medium-sized red bell pepper(s)
• 400 g tomatoes
• 40 g pine nuts
• 5 tbsp olive oil
• 1 pepper, red
• Salt
• pepper
• ¼ oregano, chopped
• 1 tbsp parsley, chopped
• Butter, for the mold
• 20 g butter, in flakes
• ¼ liter vegetable stock

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the zucchini in a sufficiently large pot and cover with boiling water. Cook over high heat for 10 minutes. Turn halfway through. Then rinse with cold water. Dry and halve, scooping out the flesh to leave a stable, wide edge. Slice the onions into thin rings. Finely chop the garlic. Clean the bell peppers and cut into thin strips. Wash and dice the tomatoes. Toast the pine nuts in a small pan without fat. Heat the oil in a second, larger pan and sauté the onions and garlic. Add the bell peppers and cook with the lid closed for 5 minutes. Halve the peppers, remove the skins and seeds, cut into thin strips, and mix with the vegetables. Season with the spices and herbs. Fold in the tomatoes and pine nuts. Fill the zucchini halves with the filling and place in the buttered baking dish. Top with butter flakes and bake in a preheated oven at 220°C for 10-12 minutes. Also delicious with eggplant.