Stuffed Zucchini

For stuffed zucchini, preheat oven to 180 °C convection. Peel and finely chop the garlic. Halve leeks lengthwise and cut into fine slices. Remove seeds from peppers and dice finely.

Cut dried tomatoes into fine strips. Chop walnut kernels. Cut zucchini in half lengthwise and scoop out the core with a spoon. Cut removed flesh into small pieces.

Heat a little oil in a frying pan and add the removed zucchini pulp, leeks, garlic, peppers and dried tomatoes. Season with herbs de Provence, salt and pepper.

Simmer vegetables over medium heat for about 5 minutes (add 200 ml water if necessary). Brush zucchini halves all around with a little olive oil, salt and place in a baking dish, cover with vegetables and sprinkle with walnuts.

Bake for about 30-40 minutes until golden brown.

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