Zucchini stuffed with beef bratwurst, onion, tomato puree and pine nuts.
Preheat the oven to 200 ° C.
Halve the courgettes and hollow out with a teaspoon to 1 cm from the outside. Cut the flesh small and cut the onion.
Heat the oil in a frying pan and fry the onion and zucchini for 3 min. Gently. Season with salt and pepper.
Remove the skin from the sausages. Mix the zucchini mixture and the tomato paste through the sausage.
Grease the oven dish. Fill the zucchini with the meat mixture and place side by side in the oven dish. Divide the pine nuts over it.
Stir the tomato puree through the stock and pour the stock in the oven dish.
In the middle of the oven, let the courgettes brown and cook for 25-30 minutes.
Peel the potatoes, cut into slices of 2 cm thick and halve. Heat the oil in a frying pan.
Put the potato strips through and fry covered in 7 minutes until done, shovel occasionally.
Remove the lid and let the potato strips turn golden brown for another 3 minutes. Season with salt and pepper.
Place the courgettes on the plates and serve the potato strips.
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