Vegetarian Stuffed Zucchinis

Cut 1 tomato, 1 eggplant and the zucchini into slices, set the zucchini ends aside. Cook 5 slices of each vegetable on the grill, layer the vegetable slices, alternating tomato, eggplant and zucchini. Place the ends of the zucchini on the layered vegetables.

Cut the puff pastry into 3 circles, prick the center of the puff pastry circles. Form 3 circles of honey on a plate covered with parchment paper, place a slice of zucchini in the center of the circles of honey, arrange the other slices in circles to form zucchini flowers. Pour the olive oil, sprinkle with Chefclub vegetable seasoning and grated mozzarella. Place the circles of puff pastry over each zucchini flower and bake for 20 minutes at 375°F.

Cook the round zucchinis in salted boiling water to blanch them, cut off the cap and scoop out the inside of the zucchini with a melon baller and set aside. Cut the rest of the tomato and eggplant into pieces. Cook the tomato, eggplant and round zucchini flesh in a pan with a drizzle of olive oil. Season the crushed tomatoes with salt and pepper, add the thyme and bay leaf. Pour the mixture into the saucepan and allow to simmer.

Garnish the emptied round zucchinis with the tomato preparation, bake for 10 minutes at 350°F. Place the garnished round zucchinis on a plate, place the zucchini tartlets on top. Arrange the vegetable towers and enjoy!

Cut the puff pastry into 3 circles, prick the center of the puff pastry circles. Form 3 circles of honey on a plate covered with parchment paper, place a slice of zucchini in the center of the circles of honey, arrange the other slices in circles to form zucchini flowers. Pour the olive oil, sprinkle with Chefclub vegetable seasoning and grated mozzarell. Place the circles of puff pastry over each zucchini flower and bake for 20 minutes at 375°F.

Cook the round zucchini in salted boiling water to blanch them, cut off the cap and scoop out the inside of the zucchini with a melon baller and set aside. Cut the rest of the tomato, eggplant into pieces, cook the tomato, eggplant and round zucchini flesh in a pan with a drizzle of olive oil. Season the crushed tomatoes with salt and pepper, add the thyme and bay leaf, and pour the mixture into the saucepan, then let simmer while stirring.

Garnish the emptied round courgettes with the tomato preparation, bake for 10 minutes at 350°F. Place the garnished round zucchini on a plate, place the zucchini tartlets on top. Arrange the vegetable towers and enjoy.