The evening before:
1/ Salt and pepper the inside of the quails then slip an unpeeled garlic clove inside then salt and pepper the outside.
2/ Add a few sprigs of fresh thyme drizzle with a drizzle of olive oil
cover everything with film and place in the fridge for the night.
On the day itself:
1 Prepare your zucchini, cut a little off the bottom so they stand upright then cut the top at 2/3 and using a melon baller* (or a small spoon) remove 3/4 of the flesh being careful not to pierce the bottom.
2 In a steamer(*) or a couscous pot place your zucchini upside down along with your lids (the tops of the zucchini) and cook for 7 minutes.
3 Quickly sauté the zucchini insides in a pan with olive oil, salt and pepper then add a little chopped garlic if desired.
4 In your blender put this filling, the egg, the cream, the salt (not too much) and the turmeric (or curry) blend for 1 minute then transfer.
5 Roughly chop your olives (crush them).
6 Preheat your oven to 180°(th6)
7 In an oven-safe dish arrange your zucchini fill them 3/4 with the mixture then complete with the olive pieces.
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