Oven-baked stuffed zucchini with vegetables

Ingredients

• 2 medium zucchini (about 700 g)
• 2 medium onions (about 300 g)
• 1 carrot (about 80 g)
• 2 large tomatoes (about 300 g)
• 1 large yellow pepper
• 3 tablespoons oil
• 125 ml water
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground pepper
• 1 level teaspoon dried basil
• 1 tablespoon gogosari and kapia pepper paste
• 1 level tablespoon tomato paste
• 3 sprigs fresh dill
• 2 garlic cloves
• 125 ml homemade tomato purée
• 1/2 teaspoon dried oregano
• 250 ml water

Preparation

1. Wash the zucchini, peel them and cut them in half lengthwise. Scoop out the flesh with a teaspoon and chop it separately. 2. Peel and chop the onions. Peel and coarsely grate the carrot. Peel the tomatoes and cut them into cubes, then remove the seeds from the pepper and cut it into bite-sized pieces. 3. Heat the oil in a frying pan and cook the onion and carrot for 3 minutes, stirring, until softened. 4. Add the tomatoes and pepper, then cook for 3 minutes. Add the chopped zucchini flesh and 125 ml water; simmer over medium heat for 15 minutes, until about three quarters of the liquid has evaporated. 5. Season the filling with 1 teaspoon salt, 1/2 teaspoon pepper and the dried basil. Stir in the gogosari and kapia pepper paste and the tomato paste, then take the pan off the heat. Add the chopped dill and peeled, crushed garlic. 6. Heat the oven to 190°C. Arrange the zucchini halves in a baking dish lined with parchment paper and sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill them with the mixture from the pan. 7. Mix the homemade tomato purée with the oregano and 250 ml water, then pour it around the zucchini. Cover the dish with foil and bake for 38 minutes, until the zucchini are tender. Uncover the dish and bake for another 12 minutes, until lightly browned at the edges. 8. Take the dish out of the oven and leave the zucchini to cool for 10 minutes before serving.