One of many recipes used when with the summer glut
4 large courgettes
1 onion, finely diced
2 tbsp olive oil, plus a little extra
2 large ripe tomatoes, seeds removed & finely diced
4 cloves garlic, minced
100 g basmati rice
190ml vegetable stock
12 basil leaves plus extra to garnish, leaves torn
small bunch parsley, leaves picked & chopped
50 g parmesan, grated
20 g butter
20 g panko breadcrumbs
Heat the oven to 180C fan Using a melon baller scoop out the flesh taking care to leave sturdy walls around the outside. Roughly chop the flesh that’s been removed.
Drizzle courgette “canoes” with olive oil and roast for 7-10 minutes until slightly softened
Heat the rest of the oil in a wide pan over a medium-low heat, add the onion, and cook until soft and golden.
Add tomato to the pan along with the courgette flesh and garlic, cook until soft (about 3 minutes), then stir in the rice, add the stock, bring to a simmer and cook on a low heat for 12 minutes or until most of the liquid has evaporated.
Stir the parmesan and herbs into the stuffing mix and season to taste. Put the hollowed-out courgettes on a greased baking sheet and divide the filling between them. cover with foil and bake for 20 minutes.
Melt the butter in a small pan and stir in the panko crumbs, season, sprinkle on top of the courgettes, and bake for a further 15 minutes. Tear a few basil leaves over the top before serving.
Stuffed Courgette
Ingredients
- 4 large courgettes
- 1 onion finely diced
- 4 tbsp olive oil
- 2 large ripe tomatoes seeds removed and finely chopped
- 4 cloves garlic minced
- 100 g basmati rice
- 190 ml vegetable stock
- 12 basil leaves torn
- small bunch parsley leaves picked and chopped
- 50 g parmesan grated
- 20 g butter
- 20 g panko breadcrumbs
Instructions
- Heat the oven to 180C fan Using a melon baller scoop out the flesh taking care to leave sturdy walls around the outside. Roughly chop the flesh that's been removed.
- Drizzle courgette "canoes" with olive oil and roast for 7-10 minutes until slightly softened
- Heat the rest of the oil in a wide pan over a medium-low heat, add the onion, and cook until soft and golden.
- Add tomato to the pan along with the courgette flesh and garlic, cook until soft (about 3 minutes), then stir in the rice, add the stock, bring to a simmer and cook on a low heat for 12 minutes or until most of the liquid has evaporated
- Stir the parmesan and herbs into the stuffing mix and season to taste. Put the hollowed-out courgettes on a greased baking sheet and divide the filling between them. cover with foil and bake for 20 minutes.
- Melt the butter in a small pan and stir in the panko crumbs, season, sprinkle on top of the courgettes, and bake for a further 15 minutes. Tear a few basil leaves over the top before serving.
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