Stuffed courgettes

For the stuffing:

• Chop the onion into brunoise.
• Slice the courgettes and remove the pulp (around a depth of approx 6 cm. (the pulp is chopped in brunoise).
• Soften the onion and courgette, add the meat, mix with the tomato sauce and add salt.

For the sauce:

• Cut the onion into julienne, the carrot into 1/2 moons and the garlic in slices, soften.
• Mix with flour, 45 g per litre.
• Bring to the boil, blend and add a little cream to make the sauce creamy.

SETTING UP

• Fry the courgettes and fill them.
• Sprinkle with grated cheese and grill.
• Heat the sauce and serve together.