Stuffed Zucchini and Tomatoes
- 2 yellow zucchini (each about 250 grams or 8 ounces)
- 4 yellow tomatoes (each about 120 grams or 4 ounces)
- For the filling
- 1 tablespoon olive oil
- 100 grams finely chopped onions
- 30 grams diced Celery
- ½ finely chopped garlic
- 150 grams Roquefort cheese
- 500 grams Ground beef
- freshly ground peppers
- sweet ground paprika
- 2 eggs
- 1 tablespoon chopped Fresh herbs (such as basil and thyme)
- 20 grams grated Parmesan
- 20 grams crumbled white bread
- 50 grams butter
Rinse the zucchini and tomatoes. Cut the zucchini lengthwise and scoop out the flesh with a melon baller or a teaspoon. Cut a thin slice from the top of the tomatoes and remove the seeds. Cut the zucchini flesh into small dice. Heat the oil in a pan. Sauté the onion, celery and garlic until translucent. Finely dice the Roquefort cheese. Mix the ground beef with cheese, onions, garlic, celery, zucchini cubes, eggs, herbs and spices in a bowl. Spoon the filling into the zucchini halves and tomatoes. Mix the crumbled white bread with the grated Parmesan and sprinkle over the stuffed vegetables.
For the sauce, cut the peppers in half, remove the stems, seeds, ribs and cut the flesh into small cubes. Blanch the tomatoes briefly and rinse with cold water. Peel, quarter and seed. Strain the seeds in a sieve to collect the juices. Cut the flesh and tomato tops into small cubes. Stem and cut the pepperoncini into rings, removing the seeds. Cut the scallions into thin rings. Heat the olive oil in a pan and sauté scallions and peppers briefly. Add tomatoes and tomato juice, pepperoncini and olives and cook until heated through. Season to taste.
Pour the sauce into a baking dish large enough for the stuffed vegetables. Place the stuffed zucchini on top. Bake in preheated 200°C (approximately 400°F) oven for about 20 minutes. Add the stuffed tomatoes and bake for 10 minutes longer.
Serve with the sauce.