Vegetable stuffed Zucchini

Step 1

Preheat oven to 350°
Wash the zucchini, dry them well. Cut off tops to create a "hat" (lid), hollow out the zucchini, reserve the flesh.

In an ovenproof dish, pour 2 tablespoons of olive oil. Place the zucchini in the dish with the "hats" arranged separately and bake for 30 minutes.

Meanwhile, wash the tomatoes and peppers. Plunge the tomatoes for 1 minute in boiling water and remove skin. Cut the pepper into four, remove seeds, put under the broiler. When the skins are charred remove from oven and remove the blackened skin.

Wash the button mushrooms. Cut them into small pieces and let them make their water in a dry pan. When the mushrooms are almost cooked, heat 2 tablespoons oil in another large skillet. Sauté the chopped onion. Cut the flesh of the zucchini and tomatoes into small pieces. When the onion is browned, add the zucchini flesh and tomato. Next, add the crushed garlic, thyme and bay leaf. Simmer 15 minutes or until there is almost no water.

Meanwhile, cut the pepper into small pieces. When the water from the pan has evaporated and vegetables are cooked, add the diced pepper and mushrooms, salt and pepper. Cook 5 more minutes. When the zucchinis are cooked, remove from oven. Stuff them with vegetable mixture. Sprinkle with grated cheese and return to the oven. Bake for 10 minutes, or until the cheese is melted and golden.