Vegetable Recipes - Stuffed Courgettes Recipe

Ingredients

Serve 4

• 6 courgettes, trimmed

• 25 g/1 oz crust less white bread

• milk, for soaking

• 125 g/4 oz ricotta or soft curd cheese

• 1/4 teaspoon dried oregano

• 1 garlic clove, crushed

• 40 g/1 1/2 oz Parmesan cheese, freshly grated

• 1 egg yolk

• salt and pepper

---

Method:

1. Cook the courgettes in a large saucepan of salted boiling water for 5 minutes. Drain well. Soak the bread in a little milk until soft and then squeeze dry.

2. Halve the courgettes lengthways and carefully scoop out the centers using a teaspoon. You should be left with long boat-shaped cases that are ready for filling.

3. Chop the courgette centers finely and place in a bowl. Add the bread, ricotta or soft curd cheese, oregano, garlic, Parmesan, egg yolk, salt and pepper. Mix thoroughly. The consistency should be fairly soft. If it is too stiff, add a little milk.

4. Arrange the courgette cases close together in a single layer in a well-oiled shallow baking tray or ovenproof dish.

5. Fill the cases with the cheese mixture and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes until the courgettes are tender and the filling is golden brown. Serve immediately.