Bolcourgette with ratatouille

Preheat the oven to 200 ° C.

Cut the cap (keep it) of the boluses and hollow out the courgettes with a spoon. The edges must remain about ½ cm thick.

Cut the flesh and garlic as finely as possible. Heat a frying pan with non-stick coating and fry the pulp and garlic for 5 minutes on low heat.

Drain any excess moisture. Add the ratatouille and remove the pan from the heat.

Fill the dumpling with the vegetables and scrape the pecorino on top. Place them on a griddle covered with parchment paper and place the caps next to them.

Fry the courgettes for about 25 minutes.