Ingredients
- One round zucchini washed and cut in half
- One small regular zucchini
- One clove of garlic
- One spring onion
- Fresh mint
- Fresh thyme
- Fleur de sel
- Ground pepper
- Olive oil
Procedure
Heat the oven to 220 degrees.
Hollow out the two zucchini halves.
Cut the regular zucchini into small pieces.
Cut the white part of the spring onion and mix it with the zucchini and the round zucchini flesh.
Chop the mint and add it with the thyme and crushed garlic to the olive oil. Season lightly with salt.
Coat the oil inside the 2 empty zucchini halves and pour the rest of the herb oil over the vegetables you are keeping aside. Stir well. Bake the zucchini halves (still hollow) on a baking sheet lined with parchment paper.
After 5 minutes, add the rest of the vegetables on the side, still on the paper. Bake about 20 minutes at 200 degrees.
When the vegetables look cooked, nicely browned, transfer them with a spoon into the zucchini halves and serve warm or at room temperature.
Add a little pepper and other fresh herbs at the last moment.