Cheese stuffed courgettes recipe
information
Do not overcook the courgettes at this stage: they should still be firm or they will disintegrate when baked.
ingredients
Serve as a tasty starter accompanied by rolls and butter.
salt
1 tablespoon vegetable oil
1 onion, chopped
225 g (8 oz) cottage cheese, sieved
50 g (2 oz) Parmesan cheese, grated
1 egg, beaten
1 tablespoon finely chopped parsley
freshly ground black pepper
4 tablespoons day-old soft white breadcrumbs
50 g (2 oz) Cheddar cheese, grated
50 g (2 oz) margarine or butter,
melted margarine, for greasing
1 tablespoon vegetable oil
1 onion, chopped
225 g (8 oz) cottage cheese, sieved
50 g (2 oz) Parmesan cheese, grated
1 egg, beaten
1 tablespoon finely chopped parsley
freshly ground black pepper
4 tablespoons day-old soft white breadcrumbs
50 g (2 oz) Cheddar cheese, grated
50 g (2 oz) margarine or butter,
melted margarine, for greasing
method
1. Heat the oven to 200C (400F) Gas 6.
2. Bring a large saucepan of salted water to the boil, add the courgettes, bring back to the boil, reduce the heat and simmer for about 10 minutes until barely tender. Drain and refresh under cold running water for 1 minute. Drain again.
3. Cut the courgettes into half lengthways and with a teaspoon or grapefruit knife carefully scrape out the core and seeds from the centre, leaving a good shell. Reserve the scooped-out flesh and seeds. Sprinkle the insides of the courgettes with salt, place upside down on absorbent paper and leave to drain for 5-10 minutes.
4. Meanwhile, chop the reserved courgette flesh. Heat the oil in a frying-pan, add the onion and courgette flesh and fry over moderate heat for about 10 minutes until the onion is just beginning to brown. Transfer to a bowl and leave to cool.
5. Mix the cottage cheese with the onion and courgette mixture. Stir in the Parmesan cheese, egg and parsley and season to taste with salt and pepper. The mixture should hold its shape: if it is too soft, add a few of the breadcrumbs.
6. Grease a large shallow ovenproof dish and stand the courgette halves in it in a single layer, skin side down. Using a teaspoon, fill the courgettes with the stuffing, heaping it in a mound on each half.
7. Mix together the breadcrumbs and grated Cheddar cheese and
sprinkle evenly over the courgettes. Drizzle the melted margarine over the top and bake in the oven for 25-30 minutes until golden and bubbling. Serve hot.
2. Bring a large saucepan of salted water to the boil, add the courgettes, bring back to the boil, reduce the heat and simmer for about 10 minutes until barely tender. Drain and refresh under cold running water for 1 minute. Drain again.
3. Cut the courgettes into half lengthways and with a teaspoon or grapefruit knife carefully scrape out the core and seeds from the centre, leaving a good shell. Reserve the scooped-out flesh and seeds. Sprinkle the insides of the courgettes with salt, place upside down on absorbent paper and leave to drain for 5-10 minutes.
4. Meanwhile, chop the reserved courgette flesh. Heat the oil in a frying-pan, add the onion and courgette flesh and fry over moderate heat for about 10 minutes until the onion is just beginning to brown. Transfer to a bowl and leave to cool.
5. Mix the cottage cheese with the onion and courgette mixture. Stir in the Parmesan cheese, egg and parsley and season to taste with salt and pepper. The mixture should hold its shape: if it is too soft, add a few of the breadcrumbs.
6. Grease a large shallow ovenproof dish and stand the courgette halves in it in a single layer, skin side down. Using a teaspoon, fill the courgettes with the stuffing, heaping it in a mound on each half.
7. Mix together the breadcrumbs and grated Cheddar cheese and
sprinkle evenly over the courgettes. Drizzle the melted margarine over the top and bake in the oven for 25-30 minutes until golden and bubbling. Serve hot.
serving amount
serves 4
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