Stuffed courgettes with rice substitute

Preparation

1. Cut the courgettes (round or long) to the top third. Reserve the upper part. Scoop out the inside of the lower part and cut the flesh into small cubes.
2. Plunge the tomatoes into boiling water for 1 to 2 minutes, peel and dice them.
3. Chop the onions. Brown them in olive oil, then add the diced courgettes and tomatoes, garlic, parsley and thyme and leave to simmer for a few moments.
4. Cook the rice substitute in 500 ml of boiling water for 8 minutes, then rinse with cold water.
5. Fill the courgettes with the rice and vegetable mixture. Place the top part on top and finish baking in the oven at 180°C (gas mark 6) for 40 minutes.