ITALIAN STUFFED COURGETTES

For 4
Ingredients:

Tomato sauce  750ml
4 medium Zucchinis or 2 big
1 Onion
1 Yellow capsicum
1 Tomato
Olive oil
100 g Parmesan
100 g Gruyere
25ml water or vegetable stock
1 small jar of dried tomato pesto
10 Sun dried tomato, each piece cut in 4
Salt and Pepper
 
Method :

1. Preheat the oven to 200°C, place the rack in the centre of the oven.
2. Pour the tomato sauce into a baking dish.
3. Cut the courgettes in half lengthways. Using a spoon, scoop out the inside without piercing the skin.
4. Reserve the flesh.
5. Place the courgettes in the baking dish, cut side up.
6. Chop the courgette flesh, onion and pepper.
7. Cut the tomato into cubes.
8. In a large pan, heat the oil over medium-high heat.
9. Cook the vegetables for 4-5 minutes, stirring a few times, until the onion is translucent.
10. Meanwhile, grate the parmesan and gruyere.
11. Stir in 25ml of water, the pesto, the sun-dried tomatoes and half the grated cheeses into the pan.
12. Season generously with pepper, add a pinch of salt and mix well.
13. Divide the mixture between the courgettes and top with the remaining grated cheese.
14. Bake in the oven for 25 minutes or until the tip of a knife can be inserted easily into the courgette flesh.

 
Buddy it up with a green garden salad.
Can be stored for 4 days in the refrigerator but you can not freeze it.