stuffed courgettes
How to make stuffed courgettes recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
4 courgettes
175 g (6 oz) plum tomatoes, chopped
210 g (7 oz) mozzarella cheese, grated
2 tablespoons shredded basil leaves
25 g (1 oz) Parmesan cheese, grated
salt and pepper
Method:
Slice the courgettes in half horizontally and then scoop out the middle of each one, reserving the flesh.
Place the courgette halves in a roasting tin, cut side up, and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
Meanwhile, chop the reserved courgette flesh and mix it in a bowl with the chopped tomatoes, grated mozzarella and basil. Season to taste.
Remove the courgette halves from the oven and spoon the filling into each one.
Sprinkle with the grated Parmesan and return to the oven to bake for 15 minutes, until golden.
For griddled courgettes with mozzarella, use a vegetable peeler to thinly slice 4 courgettes length-ways. Toss the courgettes in 2 tablespoons olive oil and then cook them on a preheated hot griddle pan for 2–3 minutes on both sides, until griddle marks start to show.
Served topped with 210 g (7 oz) torn mozzarella cheese and 6–8 torn basil leaves. Drizzle with a little olive oil, a squeeze of lemon juice and a grinding of pepper. Total cooking time 20 minutes.
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| stuffed courgettes |
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