These are so delicate, colourful and fragrant just perfect for a light summer lunch.
What do you need:
- 6 baby green and yellow zucchinis
- 1 medium size sweet potato baked
- 1/2 tbs sweet paprika powder
- 1 red sweet pepper
- fresh sage
- 500g tomatoes pealed and finely chopped or a tomato paste
- salt, oil
- water if needed
How to make it:
Wash the zucchinis, cut off the tops that will serve as lids and remove the inner soft part of each of the zucchini.
Finely chop the red pepper and fresh sage and slightly toast it in a pan with a bit of oil for a few minutes. Mash the potato, add paprika powder, sweet peeper, sage and salt. Stuff the zucchinis, put their caps back on and place them nicely next to each other in a casserole.
Prepare the tomatoes, add a pinch of salt, 1-2 tbsp of oil and some water if needed and pour in between the zucchinis so they get about one third covered in the sauce. Bake in the oven at 200C for about 15-20 minutes.
