Stuffed zucchinis with veal and Mozzarella | Vegetable au gratin

Ingredients

• 4 green zucchinis of medium size
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 225 g (1/2 pound) of veal, chopped
• 3 garlic cloves, chopped
• Tabasco sauce, up to taste
• 5 ml (1 teaspoon) of dried oregano
• Ground salt and pepper, up to taste
• 125 ml (1/2 cup) of Mozzarella, grated
• A bit of olive oil
• Some leaves of basil
• Tomato and basil canned sauce
• 1 medium onion, finely chopped