Bring to a boil a casserole of water to blanch the courgettes. Slice the 2 onions and garlic clove. Then brown in a pan with some olive oil. Add the hacked meat, the diced celery branch and sliced tomatoes.

Cut the top of the round courgettes and remove the flesh. Boil the courgettes during 10 minutes and reserve. Hack the courgette's flesh and mix with the meat. Add the red wine, salt, pepper, Herbes de Provence, Espelette pepper and tomato concentrate.

Leave to cook until there is not too much liquid (around 30-40 minutes).

At this point preheat your oven at 200°C (400°F).

Stuff your round courgettes and place in your oven approximately 20-25 minutes.