Squid with Vegetable Filling
Rinse and skin the squid. Cut off the head and tentacles from the body and chop. Set the tubes aside. Blanch the tomatoes for a few seconds, peel, quarter, remove the seeds and dice finely. Rinse the pepper, cut in half, remove the seeds and ribs and chop.
Rinse the zucchini, peel the onion and garlic and finely chop. Sauté the onions and garlic in a large skillet over medium heat in 2 tablespoons of oil. Add the zucchini, peppers and chopped squid and sauté for about 4 minutes. Add 1/2 of the tomato and remove the pan from the heat.
Peel the hard-boiled eggs, chop and stir into the stuffing with the raw egg. Season with salt and pepper. Pour the filling into the squid tubes and secure with toothpicks. Place in a greased baking dish, top with the remaining tomatoes, thyme and the remaining olive oil and season with salt.
Cover the dish with aluminum foil and cook in a preheated convection oven at 180°C (approximately 350°F) for about 20 minutes. Serve sprinkled with basil.