Stuffed Courgettes (V)

This is such a simple dish that works well as a side, but I really like it by itself as a lunch when I am working from home. I used to stuff the raw courgette and bake them, but these days I blanch the courgette first, otherwise I find that by the time the courgette cooks through - the filling is a little dry. This way works much better.

Its a simple dish but it really makes the flavour of courgettes shine, when in some dishes it can get lost. Here is the recipe.

Ingredients:     (Serves 2)

1 cup breadcrumbs (I used panko)

1/2 cup (120ml) milk 

2 large courgettes

1/2 white onion, finely chopped

2 cloves garlic, finely chopped

1/2 vegetable oxo cube

1 tsp dried herbs (a mix of thyme/sage, what you like)

40g parmesan, finely grated

3/4 cherry tomatoes, chopped

salt & pepper

oil for frying

Method:

Set the oven to 180C. Pour the milk over the breadcrumbs into a bowl and put to one side. Push the breadcrumbs down to ensure they soak well.

Halve the courgettes and use a teaspoon to create a 'trench' in the flesh; removing the seeds and some of the flesh, being careful not to break the courgette. Reserving the flesh for now, put the courgette shells into a large pot of boiling water, bring to the boil then turn down the heat and simmer for  8-10 mins depending on the size of the courgettes. Then drain and put the courgettes into a baking dish, gently handling them so they don't break; they will be soft and cooked now. Lightly season with salt & pepper. Then you can chop the reserved raw courgette flesh that you removed.

In a large frying pan, heat a little oil and gently cook the chopped onion until cooked but not browned. Add the garlic and chopped reserved courgette flesh. Cook on a gentle heat for about 5 mins until the flesh is cooked. Crumble in the 1/2 vegetable oxo cube, a sprinkle of herbs and then add the breadcrumb and milk mixture. Stir well, taste and season. Put into a bowl to cool for a couple of minutes and then stir in most of the parmesan (reserving a little for the topping).

With a spoon, divide the stuffing into the courgette shells and sprinkle with the remaining parmesan. You could add a little breadcrumbs here too if liked.. Bake for 20 minutes and serve. With a side salad, with a steak or chicken. Or like me - just as they are. Delicious!