Peal the onions Remove the roots and shop finely Heat the olive oil in a pan Tipp: olive oil should not be over heated, otherwise it looses its fatty acids faster than sunflower oil.

Brown half of the chopped onions lightly and stir constantly add tomato puree Season with ½ tbsp salt, 1 tbsp sugar, 1 pinch of pepper and leave to simmer at a low temperature The tomato sauce should be cooked a little longer, so its taste is intensive. If it should start to scorch, add a little water Important: stir occasionally!

wash the courgettes and slice them length ways into halves hollow them out with a spoon do not throw the flesh of the courgette away, it can be cooked in with the sauce

add salt, pepper, chilli powder, onions, garlic , an egg and the thyme to the meat stuff the courgettes with the mixture press firmly grate the cheese and sprinkle it over the courgettes

preheat the oven to about 180°C pour the tomato puree into a frying pan and lay the courgettes on top leave to bake for 30 minutes Tipp: pierce the courgettes and if they slip off the fork easily, they should be ready Serve the courgettes with fresh thyme and hot tomato sauce Recommendation: perfect side dishes are steamed rice, cooked potatoes and white bread