Hollow out Parisian spoon and blanch in salted water bath. Cut the peppers into fine cubes, sauté one part briefly in olive oil, salt and pepper, fill in the zucchini boats, top each with a slice of Gouda and gratinate in the stove. For the sauce, sweat paradeis pulp with olive oil, add green pepper, Tabasco, salt and sugar. Add whipped cream and spread as a mirror on a flat plate. Arrange the gratinated zucchini boats on the sauce level and garnish with some fried basil leaves.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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