Stuffed zucchini

Ingredients for 3 servings:

• 6 small zucchini
• n. B. Mushrooms
• Tomato(s), cubes (concassé), without juice
• some breadcrumbs
• 2 onions
• 2 cloves garlic
• Herbs (basil (possibly also pesto), thyme and some tarragon)
• Cheese, grated
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim some of the ends from the zucchini and cut them in half. Now, using a teaspoon or a Parisienne corer, scrape out the insides (careful, they break easily). Blanch the zucchini briefly in salted water and then plunge into ice water to retain color. Dice the onions and slice the mushrooms. Sauté both with the garlic and season with salt, pepper, paprika, basil (or pesto), thyme, and a little tarragon. Add the tomatoes, thicken with breadcrumbs, and season to taste. Pour the mixture into the zucchini, smooth it down, sprinkle with cheese, and bake in the oven at 180°C until golden brown. This can be served as a vegetarian dish, with pork or beef, with tomato sauce, etc.