Technical Stages :

• Tomato sauce: Peel the tomatoes.
• Peel, seed and crush them using a knife.
• In a sauce pan, sweat the chopped onion with a little bit of olive oil.
• Add the crushed tomato, chopped garlic, thyme, basil, bay, a lump of sugar, salt, and pepper.
• Leave to cook for 15 minutes on low heat.
• Meanwhile, soak the sandwich loaf in a little bit of milk.
• Wash the courgettes. Cut the top and delicately scoop out the courgettes using a teaspoon.
• Chop the flesh that was removed and put aside.
• Finely chop the parsley and mint.
• Finely grate the sheep's cheese.
• In a bowl, mix the flesh of the courgettes along with the sausage meat, chopped garlic, chopped herbs, drained bread, eggs and 2/3 of the sheep's cheese. Add salt and pepper.
• Stuff the courgettes with this mixture.
• Sprinkle with breadcrumbs and replace the top.
• Place the tomato sauce in a baking dish.
• Line the courgettes in this dish and add a drizzle of olive oil on each one.
• Cover with aluminium foil and bake at 180°C for 30 minutes.
• When finished, remove the aluminium foil and sprinkle the remaining cheese on the courgettes.
• Bake for another 15 minutes.
• Serve hot in a soup plate along with the tomato coulis.