3 ripe tomatoes
3 tbsp capers
3 tbsp green olives
3 tbsp black olives
2 garlic cloves
5 tbsp oat flakes
½ tsp hot pepper
1 tsp oregano
a splash of plantbased milk
Extra vergin olive oil
Salt & Pepper
Cut the courgettes in half and with the help of a spoon remove part of the inside.
In a pan, heat some oil and sauté the onion, garlic and chilli pepper, very finely cut.
Then add the inside of the previously excavated ourgette, capers,olives cut in half, diced tomatoes and cook for about 10 minutes.
If necessary, add water.
Add the oat flakes and put out the fire. Correct salt and pepper and add some oregano.
Arrange the courgettes in a pan, salt them lightly, and fill generously with the filling.
Bake in a preheated oven at 190°C for 35 minutes.