The food shop arrived and I had ordered some courgettes by weight. What I got was two giant gourds. Slicing these fellas would have provided me with many a drinks coaster. So I decided to stuff whole. The courgette was going to be the star of this dish, not the support act.
What you will need
2 large courgettes
1 slice of bread
1 handful of pine nuts
1 onion
2 cloves garlic
4-6 sundried tomatoes
1 tea spoon chilli flakes
40g parmesan
Fresh lemon thyme
Fresh basil
Slice the courgettes in half lengthways. Use a knife to score the flesh in a diamond shape, cutting about two thirds of the way through. Salt the courgette flesh and add a drizzle of olive oil.
Heat the oven to 200 degrees and bake the courgette for 20-30 minutes (depending on size) until the flesh has softened.
Scoop the softened flesh out of the middle of the courgette.
Next, blend the bread into breadcrumbs and add the chopped onion, garlic, chilli flakes and parmesan. Stir through the pine nuts and the fresh herbs.
Mix in the chopped courgette flesh and fill the inside of the courgettes.
Return to the oven for another 20 minutes, until the filling has crisped and browned and the flavours have worked their way through the courgette.
Serve with a side salad or some roasted potatoes.
Slice the courgettes in half lengthways. Use a knife to score the flesh in a diamond shape, cutting about two thirds of the way through. Salt the courgette flesh and add a drizzle of olive oil.
Heat the oven to 200 degrees and bake the courgette for 20-30 minutes (depending on size) until the flesh has softened.
Scoop the softened flesh out of the middle of the courgette.
Next, blend the bread into breadcrumbs and add the chopped onion, garlic, chilli flakes and parmesan. Stir through the pine nuts and the fresh herbs.
Mix in the chopped courgette flesh and fill the inside of the courgettes.
Return to the oven for another 20 minutes, until the filling has crisped and browned and the flavours have worked their way through the courgette.
Serve with a side salad or some roasted potatoes.
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