Courgettes with Mackerel
- 5 courgettes
- 2 eggs
- 2 cans of mackerel filets in oil
- 1 large onion
- breadcrumbs
- 3 spoonfuls of tomato sauce
- 150 g of bread crumbs
- 2 cloves of garlic
- olive oil and salt

Carefully clean out the courgettes after peeling and cutting lengthways, keeping the pulp for the stuffing. Cook in boiling salty water for 10 minutes. Fry the finely diced onion, garlic and courgette pulp. When all well cooked, add the very finely diced mackerel, tomato sauce and bread crumbs soaked in milk. Then pour in the beaten eggs and fill the courgettes. Pour on oil and cover with breadcrumbs. Ovenbake au gratin.
[printable version]

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