Stuffed Zucchini

4-6        medium zucchini
1          tomato
2 tblsp    boiled grains 
1 tblsp    grated cheese
1/2 tblsp  bread-crumbs
1          egg (may be omitted or replaced with 
                soy flour)
garlic
onion
olives
olive oil
spices:    ground cloves, salt and pepper
herbs:     parsley, basil, chives

Cut zucchini lengthwise and core them until they look
like a boat.  Finely cut tomatoes, zucchini cores,
garlic, onions and olives and boil them together in a
pan with a little olive oil until you have a sauce. 
This should take about 10-15 minutes. 
 
Mix sauce together with boiled grains, grated cheese,
bread-crumbs and (optionally) a beaten egg.  Add
finely minced herbs and season to taste with salt,
pepper and ground cloves. 

Fill the zucchini boats with this sauce and put them in
an oven proof pan.  Bake at medium heat in the oven
until done (about 20 minutes). 

It tastes even better when you add a lot of the
following tomato sauce in the pan.

Tomato Sauce

6         tomatoes
100 ml    olive oil
1         paprika (bell pepper)
2         potatoes, finely grated
1-2 tblsp finely cut vegetables (eg. potatoes, 
          celery, zucchini, eggplant)
cream     (if you like)
1         clove
1 tblsp   flour
bay leaves
herbs:    basil, rosmary, thyme, sage
spices:   chili pepper, curry, salt

First, roast the spices and herbs in the oil, then add
the vegetables. Steam it a bit and add a little
water.  Boil on low heat, and stir in flour just
shortly before the other ingredients are done.  Now
boil until it *is* done. 

If you like it, you might add a little cream.

Translation by Micaela "Stayka" Pantke

Contributed by Christa Keil