3 Courgettes 

2 tbsp olive oil 

1 white onion 

1 clove garlic

1 tbsp Agave syrup 

½ Courgette pulp 

2 cans of tomato pieces 

1 tbsp of fresh basil 

2 tsp of oregano 

½ tsp of thyme 



76G Sunflower mince 

200ml water

½ red pepper

2 tbsp tomato paste

2 tbsp soy sauce 

2 tbsp paprika powder 

½ tsp rosemary 

100G Vegan cheese 


  1. Slice courgettes lengthwise and scoop the courgette pulp to form a hollow but don’t throw it away. 
  2. Preheat the pan with 2 tbsp of olive oil. 
  3. Add 1 diced white onion. 
  4. Add 1 clove of crushed garlic to the pan then saute. 
  5. Add 1 tbsp of agave syrup then saute. 
  6. Add ½ courgette pulp to the pan and saute. 
  7. Add 2 cans of tomato pieces
  8. Add 1 tbsp fresh basil 
  9. Add 2 tsp of oregano 
  10. Add ½ tsp of thyme and stir. 
  11. Add salt and pepper to season. 
  12. Let it boil then place it on a tray. Place courgettes on top of the sauce. 
  13. Preheat another pan with 2 tbsp of olive oil. 
  14. Add 1 diced onion and 1 clove of garlic to the pan and saute. 
  15. Add a box of sunflower mince plus 200 ml of water then stir. 
  16. Add ½ courgette pulp 
  17. Add ½ red pepper then stir. 
  18. Add 2 tbsp tomato paste. 
  19. Add 2 tbsp soy sauce 
  20. Add 2 tbsp of paprika powder then stir till fully mixed. 
  21. Add ½ tsp of rosemary. 
  22. Add ½ tsp of salt and pepper. 
  23. Slice 100g of vegan cheese and add it to the pan then stir till fully mixed. 
  24. Scope a spoonful of mixture and fill them into the courgettes on the tray. 
  25. Sprinkle vegan cheese on top of the mixture.
  26. Bake dish 180°C for 40 minutes. 

Credit:  photos, videos, Recipe @sunflowerfamilyGermany