Preparation | Cooking | Start to finish |
---|---|---|
1 hour 7 min. | 43 min. | 1 hour 50 min. |
1 | Wash 4 tomatoes and 4 courgettes, if possibly keeping the small green stalk of tomatoes. | ![]() |
2 | Cut top off courgettes, remove inner flesh with a teaspoon. | ![]() |
3 | Discard all fibre and seeds, but keep the firm flesh, and cut into small pieces. | ![]() |
4 | Do the same thing for tomatoes. | ![]() |
5 | Also keeping flesh. | ![]() |
6 | Salt inside vegetables, and put upside down on a rack to drain them. | ![]() |
7 | Cut 2 slices ham into small pieces. | ![]() |
8 | Chop 1 onion and 2 shallots. | ![]() |
9 | Heat a little olive oil in a pan and add chopped onion and shallots, and 2 cloves garlic without peeling. Salt and pepper. | ![]() |
10 | Cook 2 or 3 minutes, then add 1 beef stock cube, mix well. | ![]() |
11 | Add 500 g minced beef, salt again and cook. When it's cooked, remove and discard garlic cloves. | ![]() |
12 | In another pan, heat a little olive oil (if possible with herbs). When it's hot, add tomato pieces and cook a few minutes (frying tomatoes gives a really good flavour). | ![]() |
13 | Add courgette pieces and herbs (rosemary, thyme and bayleaf) and leave to cook... | ![]() |
14 | ... until it's quite dry. Discard herbs. | ![]() |
15 | Add cooked meat, ham, mix well and taste to check seasoning. Filling is ready. Preheat oven to 200°C or 392°F. | ![]() |
16 | In a large oven-proof dish, put tomatos and courgettes side by side. | ![]() |
17 | Stuff each one with filling. | ![]() |
18 | Add 50 g grated cheese on top. | ![]() |
19 | Put "hats" in the dish too, but not on the vegetables, so they can cook easily. | ![]() |
20 | Put in the oven for about 30 minutes. | ![]() |
21 | You can now put "hats" on top of vegetables, just before serving. | ![]() |