Zucchini stuffed with savory vegetables

1. Rinse sweet peppers, place on a parchment-lined baking sheet and drizzle with olive oil. Place under the grill or in an oven preheated to 240 C for 30 minutes. Flip the peppers a couple of times while roasting so they brown well on all sides. Then transfer them to a deep bowl, cover with cling film or foil and let them steam well. Then peel off the skin.

2. Cut dried tomatoes and baked peppers into small cubes. Finely chop half the basil and mint. Mix all chopped ingredients.

3. Cook the quinoa in boiling salted water for 10-12 minutes. Drain and mix quinoa with chopped vegetables and herbs. Salt, pepper and add 2 tbsp. l. olive oil.

4. Cut the zucchini (zucchini) in half lengthwise. Then, with a knife or a teaspoon, remove the core to make boats out of the halves. Salt, pepper. If the resulting zucchini boats are too long and do not fit in a baking dish, cut them crosswise into 2-3 parts.

5. Finely chop the zucchini pulp and add to the quinoa and all other vegetables. Stuff the zucchini with the minced meat.

6. Put chopped tomatoes in their own juice into a deep heat-resistant form, add sugar, Provence herbs and 1-2 tbsp. l. olive oil. Mix everything. Place stuffed zucchini in the resulting sauce, sprinkle with breadcrumbs on top. Drizzle again with olive oil and place in preheated oven at 160'C for 35 minutes.

7. 5-6 minutes before the end, brown the zucchini by turning on the “Grill” option in the oven or raising the temperature to 190 C.

8. Sprinkle with remaining mint and basil and serve.