Stuffed courgettes

Small stuffed vegetables, Petits farcis, are a classic dish in Nice. But you can also choose to stuff larger vegetables one type at a time. The following recipe with a  red wine and tomato sauce is perfect to make in autumn when we start craving dishes with stronger and more full-bodied tastes.

2 servings

about 250 g very lean ground beef, pref. 5% fat

2 courgettes 

A handful of cherry tomatoes

1 shallot, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

150 ml red wine

Olive oil

1 tbsp. tomato paste

1 tbsp. grated parmesan

1 tbsp. dried bread crumbs

1 egg

Freshly ground black pepper

Wash and dry the courgettes. Cut them in halves lengthwise and empty them with a melon scoop.

Make the stuffing by mixing the ground beef with egg, shallot, garlic, herbs, 2 tbsp. olive oil, and some ground black pepper.

Wash and halve the cherry tomatoes. Mix the tomato paste with the red wine.

Preheat the oven to 190° C, bake.

Spread 1 tbsp. olive oil in the bottom of an oven-proof dish. Pour the cherry tomato halves and the red wine- tomato- paste mixture in the dish.

Divide the stuffing in the courgettes and place them in the dish.

Mix the grated parmesan with the dried bread crumbs. Divide the mixture on top of the stuffing and sprinkle with some olive oil.

Cook in the oven about 45 minutes until the courgettes are soft. Then roast for 10 minutes in 210° C until the stuffing is golden brown.

Serve the stuffed courgettes with the tomato sauce and some brown rice.