Wash the courgettes well and cut them lengthwise to make two halves of equal size.

Then scoop out the core of the courgette with a teaspoon, but be careful not to discard the core, as you will use it later to make the filling.

Salt the courgettes and place them on a baking tray lined with baking paper and place them in a preheated oven at 180 °C and bake until the courgettes are slightly browned (10 - 15 minutes).

While the courgettes are baking, prepare the buckwheat porridge according to the manufacturer's instructions. At the same time, add the olive oil to the pan and fry the chopped shallots.

When the shallots are golden, add the sliced Slim & Fit chicken breast salami and the saved courgette core and fry for a further five minutes.

Then add the chopped garlic.

As soon as the garlic is fragrant, pour the tomato sauce over the contents, stir well and remove from the heat.

Don't forget to season with salt, pepper and your favourite spices (e.g. basil, oregano).

Take the hollowed-out courgettes out of the oven and fill them with the filling and sprinkle with grated light cheese of your choice to make the courgettes even more delicious.

Put everything back in the oven for another 10 minutes to melt the cheese.

Serve the stuffed courgettes on a plate with a side dish of buckwheat porridge.