Stuffed courgettes

I located this recipe on stuffed courgettes in the tapas cooking book "Tapas Delicious Snacks from Spain".

I replaced the lamb meat with minced chicken, as it is more difficult to get hold of minced lamb meat in the Danish supermarkets. And instead of yogurt I used thick milk.

Stuffed courgettes:

• 6 small courgettes
• 1 small onion - chopped
• 1 cloves of garlic
• 15 ml olive oil
• 400 g minced chicken meat
• 3 slices of bacon - finely chopped
• 1 tablespoon of tomato concentrate
• ½ tablespoon of sugar
• 15 ml water
• 1 tomato - chopped
• 150 g thick milk
• 12 mint leaves
• 50 Parmesan cheese - grated
• 1 tablespoon parsley - chopped

1. Cut the ends of the courgettes. Boil them in boiling water for 5 minutes.
2. Cut the courgettes in halves and removed the seeds from the courgettes with a teaspoon.
3. Cook the onion and garlic in hot oil.
4. Add in the minced chicken meat, bacon, salt and pepper.
5. When the meat has changed colour  add in the tomato concentrate, sugar and water.
6. Let everything cook for 15 minutes, while stirring regular.
7. Remove the cooking pot from the heat. Stir in the chopped tomato, thick milk and chopped mint leaves.
8. Fill this meat part into the courgettes. Sprinkle with Parmesan cheese.
9. Bake the stuffed courgettes in the middle of the oven at 200'C, until the cheese is melted.