Recipe: Round Zucchini with Snails and Young Garlic

1- Hollow out the zucchini halves leaving 1/2 cm, then place them upside down in your couscous steamer basket after boiling, count 5 minutes then remove the basket by placing it on a plate.

2- In a small saucepan pour a little olive oil then melt the crushed zucchini flesh (about 5 minutes while stirring) salt and pepper and add a little chopped young garlic.

3- Cut your snails in half then sauté them quickly in a pan with a little olive oil then in a bowl add a little chopped young garlic.

4- Pour a little olive oil at the bottom of a large ovenproof dish, place your 8 zucchini halves in it, divide the zucchini puree in each one then 3 snail halves in each, sprinkle with a little breadcrumbs and bake for 10 minutes at 180°C (gas mark 6)

5- Heat the tomato coulis then plate tastefully on hot plates this recipe of Charente origin.
Young garlic shoots are the first shoots of new garlic with a very delicate flavor