Cook4Me+ Stuffed Courgettes

• 4 Round courgettes (150/175 g)
• 120 g Mixed & diced carrots onions,peppers and courgettes
• 8 Large spinach leaves washed and chopped
• 220 g Cooked rice
• 2 Egg yolk
• 2 tbsp Grated Parmesan cheese
• 2 tbsp Vegetable oil
• Optional: orange zest to perfume
• Salt, pepper

Prepare the ingredients.

Cut the tops off the courgettes. Scoop out as much flesh as possible. (keep the flesh to make soup). Pour the oil into the bowl.

Add the vegetable brunoise and the spinach. Once cooked, place in a salad bowl.

Add in the egg yolk, Parmesan cheese and orange zest.

Season, fill the courgettes and add the tops back on. Place them in the steam basket. Put the basket into the bowl with 200 ml water.

Put the basket in the pan with 200 ml water.

Cooking time: 8 minutes

Keep the vegetable juice to make soup.