.jpg)
Every year our vegetable garden produces so many zucchini in August that we are busy every weekend processing them: making tian de courgette, pickling them, or stuffing them with all kinds of meat and herbs. Last weekend I stuffed some of them with pork sausage meat and fresh porcini, picked ourselves in the woods. It turned out to be a delightful combination!
Ingredients:
- some zucchini (the smaller the better. I used round courgettes and pattisons)
- 2 onions, finely chopped
- 3 cloves of garlic, chopped
- 2 tomatoes, chopped in small pieces
- a pound of fresh porcini, chopped in small pieces
- a pound of porc sausages
- 2 eggs
- olive oil
- a bunch of thyme
- pepper and salt
.jpg)
Method: