We had brought a few courgettes under the pure light of the south and one evening there were these leftovers in the fridge and no really-planned dinner in view. When you're in the wilderness and enjoy it, you space as much as possible the food-shopping trips and do with what's at hand.
This picture shows what you have to do under the hot summer of Provence in non-airconditioned houses : do all the cooking outside (especially the one producing lots of steam) or in an attached room...
The cooking now : As said above, the zucchini went already through a first cooking in boiling water. This time, you'll put the stuffed zucchini complete with the fillings in an electric stove, wrapped in aluminium foil. Set the heat level on 7 (electric stoves in France have a temperature scale going from 1 to 10) and the time will depend of the filling : if it was made with already-cooked meat (remains of chicken, ham etc...) you just need maybe 20-25 minutes. If the meat is raw, set the time at 40 minutes.
In addition to offer a generous slice of Provence, this great meal is an affordable treat for everybody, including for the wines, which cost respectively 4,6 Euro for the Rosé AOC la Roquière Cuvée du Laoucien 2008, and 2,5 Euro for the Rosé la Roquière Vin de Pays.