Stuffed Zucchini


Serves 4 People

15 mins to Prep

20 mins to Cook


  • 1 Couturier Log of desired flavor
  • 2 large zucchini
  • 20 cherry tomatoes
  • 1 red onion
  • The juice of half a lemon
  • 2 sprigs of fresh thyme
  • Olive oil
  • Salt and pepper from the mill
  • Pomegranate seeds
  • Preheat the oven to 350 ° F.
  • Cut the zucchini in half lengthwise and empty the inside with a small spoon then cut the flesh into small cubes.
  • Place the half zucchini in a baking dish, salt and pepper, sprinkle with lemon fillet and a drizzle of olive oil on each. Salt, pepper and bake for 6 to 8 minutes.
  • Cut the cherry tomatoes into 4.
  • Peel and slice the onion.
  • Heat a drizzle of olive oil in a pan and melt the onion for 5 minutes.
  • Add zucchini cubes, half thyme and cherry tomatoes.
  • Season with salt and pepper and let simmer for another 5 minutes. Pour into a salad bowl and mix with the goat cheese.
  • Take the zucchini out of the oven and garnish with this mixture.
  • Sprinkle with fresh thyme, pomegranate and bake for 6 to 8 minutes (depending on your taste, they may remain crisp).