Courgettes stuffed with wheat, vegetables and From’Chaud
Ingredients
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1 From’ Chaud
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4 zucchinis
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2 carrots
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1 onion
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1 half red bell pepper
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1 half yeallow bell pepper
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2 cloves of garlic
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70g of wheat
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From the olive oil
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1 small glass of dry white wine
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Leaves of fresh basilic
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Salt
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Pepper
Preparation
- Cook the wheat according to the cooking instructions on the package. With pre-cooked wheat such as Ebly, allow about 10 minutes, and 30 minutes for durum wheat.
- Clean the courgettes and cut them in half lengthways. Scoop out the inside with a spoon.
- Steam the courgettes for 10 minutes.
- Chop the courgette flesh very finely. Finely chop the onion, mince the garlic and dice the carrots and peppers.
- Preheat the oven to 180°C.
- Heat a large frying pan. Add a good drizzle of olive oil and fry the garlic, onion and courgette flesh for 3-4 minutes over a medium heat (it should not colour).
- Add the carrots and peppers. Add olive oil if necessary. Fry for a few minutes. Add the wine and cook over a low heat until the wine is absorbed (the wine can be replaced by water). Add the wheat and fry for 1-2 minutes.
- Season the mixture with salt, pepper and chopped basil. Cut slices of From’Chaud. Cut these slices in half lengthwise to make long sticks. Place a stick in the bottom of a courgette, cover generously with vegetable and wheat filling, then add a From’Chaud stick again. Repeat the process with the remaining courgettes.
- Bake for 10 minutes.
Gourmet tip
Serve with a fresh tomato salad.
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