Little Green Space
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Little Green Space |
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Stuffed Courgettes
serves 4 2 large courgettes, cut in half lengthwise 30g butter 2 cloves garlic, crushed 1 red or white onion, finely chopped 100g unsalted cashew nuts 75g white bread 1 tablespoon chopped, fresh herbs, or 1 teaspoon dried mixed herbs Salt and freshly ground black pepper 1 egg, beaten 50g cheddar cheese, grated Place
the courgettes in a large pan of boiling water and blanch for 4-5 minutes
until they are slightly soft. Drain, cool, then scoop out the flesh from
the middle of each courgette. Chop the scooped out flesh finely, and place
the courgette shells in a shallow, oven-proof dish. In
a saucepan, melt the butter and gently fry the garlic and onions for about
5 minutes, until soft. Add the finely chopped courgette flesh and cook for
a further two minutes. Remove from the heat. Whiz
the nuts and bread in a food processor until finely chopped. Add to the
onion and courgettes mixture, along with the chopped herbs, salt and
pepper and mix well. Add the eggs and mix thoroughly. Pile the stuffing mixture into the courgette shells and sprinkle with the cheese. Bake in the oven 200°C for 25 minutes until golden brown. Serve with crusty bread and fresh salad leaves.
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