Summary

Ingredients

• 4 large zucchini or 8 small ones
• 1 large onion (s)
• 2 cloves garlic
• 3 tomato (s), ripe
• 4 tablespoon oil (olive oil)
• 4 sage leaves, cut into strips
• 1 bay leaves
• 1 teaspoon sugar
• 2 tablespoon balsamic vinegar
• pepper
• 100 g parmesan, rated

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Instructions

1. Wash the zucchini, pat dry, cut off the ends just short, cut in half lengthways and scoop out with a teaspoon. Finely chop the scraped pulp.
2. Peel onion and garlic and chop finely. Peel and core the tomatoes, chop the flesh
3. Heat 2 tablespoons of oil in a pan, fry the onion + garlic until translucent, add the zucchini and tomato pulp, lightly salt. Add the herbs, sugar and vinegar and stew everything on a low heat for 20 minutes. Season the mixture well with salt and pepper and pour into the zucchini halves. Preheat the oven to 200 ° C.
4. Place the filled zucchini on a greased baking sheet, sprinkle with parmesan and the remaining oil, bake for 20-30.