Courgettes stuffed with vegetables

For the vegetables:

• Cut the courgette lengthways, scoop its flesh and chop it.
• Brunoise the vegetables: onion, carrot and green pepper and the tomato that was previously blanched and diced. 
• Fry all the vegetables lightly over a low heat following this order: onion, carrot, green pepper, the flesh from the courgette and finally the tomato.
• Increase the heat so that the water evaporates. 
• Add a tablespoon of dusting flour and let it cook for five more minutes.
• Season with salt and pepper. 
• Steam the courgette for 7 minutes and season with salt once it is cooked.

Make the béchamel sauce.

Make the tomato sauce.

SET UP

• Stuff the courgettes with the vegetables and place them on a baking dish.
• Cover them with the béchamel sauce and sprinkle with grated cheese.
• Bake at 180 ºC until they are golden.
• To plate, place the grated courgette on one side of the plate and pour a tablespoon of warm tomato sauce on the other side.