Ingredients for 4 people
- 4 round courgettes
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 3 carrots
- 2 medium aubergines
- 2 cherry or flask-type tomatoes
- 1 fiordilatte-type mozzarella
- L’Equilibrato EVO oil
- half a glass of white wine
- parsley to taste
- salt to taste
- pepper to taste
Procedure:
- Wash the courgettes, cut off the top and hollow them out with the help of a small hollow.
- Salt the inside of the courgettes and leave them to drain facing downwards.
- Meanwhile, peel the peppers and aubergines and then cut them into strips. Dice the inside of the previously removed courgette.
- Pour 40 g L’Equilibrato EVO oil with all the vegetables into a non-stick frying pan and stew over a medium heat for 20 minutes, covering with a lid. Season with salt at the end of cooking.
- Fill the bottom of the courgettes with a few cubes of mozzarella, previously cut. Add the vegetables. Complete with more mozzarella cubes and replace the top.
- Place the courgettes in a baking dish, season with salt, arrange the chopped cherry tomatoes on the bottom, pour in the wine and a little L’Equilibrato EVO oil. Bake in a ventilated oven at 200 degrees for 30 minutes.
- Serve once warm.