GOLDEN MOZZARELLA COURGETTES
Perfect for round courgettes, any colour, or with the long type when sliced in half lengthwise. Serves 2
4-6 round courgettes, tops sliced off
2 tablespoons olive oil
1 small onion, chopped
3 medium garlic cloves, minced
2 handfuls chopped tomatoes, (or cooked mushrooms)
3 large handfuls cubed or shredded mozzarella
1 handful chopped fresh parsley
Scoop out the centre of each courgette, leaving the shell. Chop the flesh. Preheat your oven to 190°C, 375°F, gas mark 5. In a frying pan over medium heat, sauté the onion, garlic and the chopped courgette flesh in the oil until tender. Remove from the heat, add the cheese, tomatoes and parsley and season to taste with salt and pepper. Stuff the courgettes and place it in a baking dish. Bake them for 45 minutes or until the courgettes are tender and the cheese is golden. Serve warm or at room temperature on a bed of greens, or with a mountain of mashed potatoes!
Perfect for round courgettes, any colour, or with the long type when sliced in half lengthwise. Serves 2
4-6 round courgettes, tops sliced off
2 tablespoons olive oil
1 small onion, chopped
3 medium garlic cloves, minced
2 handfuls chopped tomatoes, (or cooked mushrooms)
3 large handfuls cubed or shredded mozzarella
1 handful chopped fresh parsley
Scoop out the centre of each courgette, leaving the shell. Chop the flesh. Preheat your oven to 190°C, 375°F, gas mark 5. In a frying pan over medium heat, sauté the onion, garlic and the chopped courgette flesh in the oil until tender. Remove from the heat, add the cheese, tomatoes and parsley and season to taste with salt and pepper. Stuff the courgettes and place it in a baking dish. Bake them for 45 minutes or until the courgettes are tender and the cheese is golden. Serve warm or at room temperature on a bed of greens, or with a mountain of mashed potatoes!
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