1 kg Zucchini (courgettes)
2 tsp salt
4 cups (1 litre) 1 3/4 pint water
2 tbsp (1 oz) 25 g butter for greasing
100 g grated Parmesan cheese
chopped herbs
2 tsp salt
4 cups (1 litre) 1 3/4 pint water
2 tbsp (1 oz) 25 g butter for greasing
100 g grated Parmesan cheese
chopped herbs
for the stuffing
2 oz (50 g) onion
1 clove of garlic
1 1/4 cup (155 g) button mushrooms
50 ml cooking oil
150 g lean ham
3/4 cup (50 g) soft white breadcrumbs
salt
a pinch of ground mace
black pepper
1 clove of garlic
1 1/4 cup (155 g) button mushrooms
50 ml cooking oil
150 g lean ham
3/4 cup (50 g) soft white breadcrumbs
salt
a pinch of ground mace
black pepper
method
1. Add the salt to the water in a saucepan and bring it to the boil.
2. Add the courgettes and cook for 8 minutes.
3. Drain and cut in half lengthways. Scoop out the pulp and put it into a small bowl.
4. Keep the skins aside.
To make the stuffing,
1. prepare and chop the onion, garlic, and mushrooms.
2. Heat the oil and saute the vegetables for 5 minutes.
3. Remove from the heat and keep aside.
4. Mince the ham finely and mix with the breadcrumbs and courgette pulp.
5. Add to the pan, return to the heat and cook for 3 minutes.
6. Turn the mixture into a large bowl.
7. Beat the egg until liquid and season well with salt, mace, and pepper; then add enough egg to the main mixture to make a paste soft enough to be spooned. Season generously.
8. Fill the courgette skins with the mixture and level the surfaces.
9. Place on a baking tray well greased with soft butter.
10. Sprinkle the stuffed courgettes with the cheese and bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes until the cheese is melted and golden brown.
11. Brush once or twice with butter while baking.
12. Sprinkle with chopped herbs, and serve hot.
Serve alone, or with rice.
2. Add the courgettes and cook for 8 minutes.
3. Drain and cut in half lengthways. Scoop out the pulp and put it into a small bowl.
4. Keep the skins aside.
To make the stuffing,
1. prepare and chop the onion, garlic, and mushrooms.
2. Heat the oil and saute the vegetables for 5 minutes.
3. Remove from the heat and keep aside.
4. Mince the ham finely and mix with the breadcrumbs and courgette pulp.
5. Add to the pan, return to the heat and cook for 3 minutes.
6. Turn the mixture into a large bowl.
7. Beat the egg until liquid and season well with salt, mace, and pepper; then add enough egg to the main mixture to make a paste soft enough to be spooned. Season generously.
8. Fill the courgette skins with the mixture and level the surfaces.
9. Place on a baking tray well greased with soft butter.
10. Sprinkle the stuffed courgettes with the cheese and bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes until the cheese is melted and golden brown.
11. Brush once or twice with butter while baking.
12. Sprinkle with chopped herbs, and serve hot.
Serve alone, or with rice.
serving amount
serves 4
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