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Wash and empty out the vegetables to be stuffed and keep the flesh of the courgettes and tomatoes.
Heat 2 tbsp olive oil in a frying pan and sauté the onions, spices, courgettes, mushrooms, salt and pepper for 10 minutes.
Remove from heat and add the ricotta, parmesan, the fresh herbs, washed, patted dry and chopped, the spice mix, the chopped pine nuts and cashews, and mix well.
Stuff the vegetables with this preparation and place them in an oven dish.
Mix the tomatoes and pour the flesh (or directly the contents of the tin of diced tomatoes) into the dish with the spice mix. Add salt and pepper and pour a little olive over the topbefore baking in the oven at 190°C for 20 to 30 minutes according to the size of the vegetables.
Recipe by ©Catherine Kluger - Photo credit ©Guillaume Czerw