Stuffed Courgette Towers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Courgettes,
4: Tomatoes,
3 tbsp: Breadcrumbs,
1: Garlic Clove, peeled and finely chopped
2 ounce: Capers, Rinsed thoroughly
And roughly chopped,
4 ounce: Parmesan,
2: Eggs,
1 tsp: Chopped mint,
1 tsp: Chopped oregano,
1 tbsp: Chopped parsley,
Olive oil,
Directions:
Top and tail the courgettes, cut in half and remove the central core.
Blanch for one minute in a saucepan ofd salted boiling water. Refresh
under cold water and drain. in the same water, simmer the tomatoes
for one minute and similarly refresh under cold water.
Peel and deseed the tomatoes, roughly chop and mix together with the
breadcrumb, garlic, capers, parmesan, eggs, mint, oregano, parsley and
cored courgette, roughly chopped.
Preheat the oven to gas mark 4, 350F, 180C and lightly oil a baking
tray. Put each of the courgette halves on the tray vertically and
stuff the central cavity with the mixture, leaving it proud at the
top. Dribble a teaspoon of olive oil over each courgette and bake for
20 minutes or until brown and crispy.
Source: Hugo Arnold, Evening Standard, London
Source from luhu.jp
Blanch for one minute in a saucepan ofd salted boiling water. Refresh
under cold water and drain. in the same water, simmer the tomatoes
for one minute and similarly refresh under cold water.
Peel and deseed the tomatoes, roughly chop and mix together with the
breadcrumb, garlic, capers, parmesan, eggs, mint, oregano, parsley and
cored courgette, roughly chopped.
Preheat the oven to gas mark 4, 350F, 180C and lightly oil a baking
tray. Put each of the courgette halves on the tray vertically and
stuff the central cavity with the mixture, leaving it proud at the
top. Dribble a teaspoon of olive oil over each courgette and bake for
20 minutes or until brown and crispy.
Source: Hugo Arnold, Evening Standard, London
Source from luhu.jp
Tags
Vegetables