Stuffed baked tomatoes and zucchini

At the end of the summer we have a good harvest of vegetables in our village and neighbours brought me crates of tomatoes and zucchini.

A favourite summer dish from the Provence — southeast France while we are in the southwest – is stuffed baked vegetables.

There are many sorts of stuffing, some with breadcrumbs, some with cheese, but I wanted to keep it relatively light.

I ordered some sausage meat and ground beef at the mobile butcher’s and cooked that in a skillet with some sliced garlic, onion and herbs. I added some salt and pepper and a pinch of Spanish pimenton de la Vera.

I cut the caps from two round zucchini and cooked it in water for 20 minutes, after which I let it cool down before cooping out the meat and pips.

I also cut the caps from the tomatoes and removed the liquid and pips.

I pre-heated the oven to 200 °C and filled the vegetables with the stuffing.

I put them in an oven tray and  sprinkled with olive oil and placed them in the oven for 20 minutes.