Stuffed Courgettes in Tomato Sauce

The traditional way requires frying the courgettes (zucchini) after stuffing them, but I find this step unnecessary; they come out just as delicious without. If you think that 16 courgettes, as indicated in the recipe, is more than you need, don’t hesitate to freeze some after cooking as they will keep very well for at least three weeks; a dish like this, which requires quite elaborate preparation, is always worth doing in large quantities. With vermicelli rice on the side, it goes a long w