Sunday, 15 June 2014

Stuffed courgettes, zucchine ripiene

Baked stuffed round courgettes
As promised the temperature has dropped . It is a mere 26 degrees and so I can use the oven without turning the place into a sauna. Zucchine tonde , or round courgettes are perfect for filling and baking. Like tomatoes and peppers everyone has their favourite filling, rice, meat , just breadcrumbs. This is a recipe that my greengrocer kindly gave me.

Stuffed round courgettes, Zucchine tonde ripiene

4 round courgettes
1 onion , finely chopped
2 eggs, beaten
100g grated Parmesan
Olive oil
Grated breadcrumbs
Salt and pepper

Cut the courgettes in half and level the base so they will stand up. Gently remove the flesh from the courgettes with a spoon to make a hollow. Fry the onion and courgette centre in the oil in a non stick pan.Season to taste and add the beaten egg, the Parmesan cheese and a tablespoon of breadcrumbs. Fill the round courgettes with the mixture. Cover with more breadcrumbs and bake in the oven on a baking sheet at 180 for about 45 minutes . The courgettes shoulde be soft, the filling set and the topping golden. They are nice warm or cold so can be made in advance , in the morning for the evening meal.

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