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Stuffed courgettes

Preparation : 15 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 4 :
4 medium courgettes
50  g (2 oz) smoked streaky bacon
2  tbsp olive oil
2  tbsp grated Parmesan cheese
Salt and pepper
300  g (11 oz) sausage meat
1 small onion
1 egg
20  g (3/4 oz) butter
1Pre-heat the oven to 150°C/300°F (gas mark 2). Wash the courgettes and cut them in two, lengthways.
2Make cross-like incisions in the flesh and bake them in the oven for about 30 minutes (or cover them with microwaveable cling film and microwave them for 10 minutes).
3Scoop out the flesh with a teaspoon, being careful not to damage the skin. Set aside.
4In the bowl, fitted with the main blade, chop the onion then the bacon. Add the sausage meat, one tablespoon of Parmesan cheese and the egg and pulse 5 times.
5Add the courgette flesh and pulse another 5 times to mix everything thoroughly. Season lightly with salt and pepper.
6Fry the mixture in 2 tablespoons of oil for about 5 minutes over a moderate heat. Place in the courgette shells. Scatter each with the remaining grated Parmesan cheese and add a small knob
of butter. Bake in the oven preheated to 150°C/300°F (gas mark 2) for about 15 minutes.
7Serve piping hot.


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