For the stuffing of these zucchini, it is a small ratatouille of vegetables ... a light recipe for your meal of future mother.
For 4 people
- 4 round zucchini
- 1 eggplant
- 2 zucchini
- 1 yellow pepper
- 1 big onion
- 4 medium tomatoes
- 2 cloves garlic
- salt pepper
- herbs of provence (thyme, laurel)
- olive oil
Boil for 10 minutes round zucchini. Cut the hat, empty the pulp and reserve it.
Heat olive oil in a frying pan. Sauté the chopped onion. Then add the diced pepper. When the onion and pepper are tender, add the diced tomatoes, thyme, bay leaf and chopped garlic. Salt, pepper and simmer for about 30 minutes.
Meanwhile, cook in another container with olive oil, eggplant and zucchini diced.
When they are melting, add to the previous mixture. Finally add the zucchini pulp, mix well and stop cooking.
Salt inside the round zucchini. Garnish with the ratatouille and bake for 15 minutes at 200 ° C.