For Stuffed Zucchini, cut the zucchini in half lengthwise and hollow out in a boat shape.
Chop the zucchini pulp, tomatoes, garlic, onions and olives and cook in a pan with a little olive oil to a sauce on the stove (about 10 to 15 min).
Mix this sauce with cereals, grated cheese, breadcrumbs and with a beaten egg.
Add the finely chopped herbs, season with salt, pepper and a little ground cloves.
Fill the zucchini boats with this sauce and set aside.
For the paradeis sauce, roast the spices in oil, then add the vegetables and saute, pour a little water and cook over low heat. Just before it is cooked, stir in flour and continue cooking for a short while.
Pour the tomato sauce into a baking dish and place the stuffed zucchini on top. Drizzle everything with a dash of olive oil and bake the stuffed zucchini in the oven on medium heat for about 30-40 minutes until the zucchini is cooked.