Stuffed zucchini with ratatouille

Name: Stuffed zucchini with ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large onion (about 100 g); 2–3 Garlic cloves; 4 Stem(s) Rosemary and thyme; 1 (approx. 300 g) Aubergine; 2 (approx. 500 g) Peppers; 4 Tomatoes; 2-3 TABLESPOONS Olive oil; 1 Bay leaf; 1 TABLESPOON Tomato paste; 1,5 l hot vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Yellow courgettes (approx. 300 g each); 200 g Long grain rice; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 large onion (about 100 g)
2–3 Garlic cloves
4 Stem(s) Rosemary and thyme
1 (approx. 300 g) Aubergine
2 (approx. 500 g) Peppers
4 Tomatoes
2-3 TABLESPOONS Olive oil
1 Bay leaf
1 TABLESPOON Tomato paste
1,5 l hot vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Yellow courgettes (approx. 300 g each)
200 g Long grain rice
7-10 Tbsp Oil

Directions

1
Peel and finely chop the onion and 1 clove of garlic. Wash the herbs, dab dry and remove leaves or needles. Chop rosemary needles roughly. Clean, wash and dice the aubergine.
2
Clean, wash and chop the peppers. Wash, clean and chop the tomatoes. Heat the oil in a wide saucepan. Fry the diced aubergines and peppers for 2-3 minutes while turning. After about 1 minute add onion, garlic, bay leaf and herbs.
3
Add tomato paste and sweat briefly. Add the tomatoes. Deglaze with 150 ml broth. Season with salt, pepper and sugar. Simmer ratatouille for 10-15 minutes. Meanwhile wash the zucchini and cut lengthwise.
4
Halve 1-2 cloves of garlic. Remove the seeds from the halved courgettes with a ball-cutter and spread or rub them all around with oil and garlic. Heat up a large pan. Fry the zucchini on the inside in portions for about 2 minutes.
5
Remove and season with salt and pepper. Season the ratatouille again with salt, pepper and sugar and fill the zucchini with it. Put the zucchini on a fat pan of the oven. Pour on the rest of the hot broth and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
6
Prepare rice in boiling salted water according to package instructions. Remove the zucchini and arrange on a plate. Add the rest of the ratatouille and rice.