Stuffed Courgettes Recipes

CHEESE STUFFED COURGETTES

Steps:

• Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish. Blanch the courgettes in boiling water for 4-5 minutes. Remove and cut in half lengthways. Scoop out the middle, chop and set aside.
• Melt the butter in a saucepan, add the onions and garlic and fry gently for 3-4 minutes, until soft.
• Stir in the courgette, 3/4 of the cheese, egg yolk, oregano and seasoning to taste. Divide into 8 and use to fill the courgette shells.
• Arrange in the ovenproof dish, sprinkle with the remaining cheese and bake for 35 minutes, until tender and golden. Serve immediately.

SAUSAGE & HERB STUFFED COURGETTES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
• Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
• Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
• Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.

ITALIAN STUFFED COURGETTES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
• To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
• Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.