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Courgettes au Gratin

ingredients

serves 6
6 medium courgette (zucchini)s - about 1 1/2 lb (700 g)
1 small onion, skinned and chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
198 g (7 oz) can sweetcorn, drained
4 oz (100 g) peeled prawns
salt and freshly ground pepper
2 level tbsp plain flour (All purpose)
300ml (1/2 pint) milk
150 g (5 oz) English Cheddar cheese, grated

method

1. Wipe the courgettes, then blanch in boiling salted water for 8 minutes; drain well. Cut a slice off the top of each and scoop out the flesh, leaving a 0.5 cm (1/4 inch) rim around the edge. Roughly chop the flesh, including the top slices. Turn shells upside down, drain.

2. Fry the onion in half the butter until lightly browned. Stir in the chopped courgette flesh and cook over a high heat for a few minutes. Mix in the sweetcorn, the prawns and plenty of seasoning.

3. Place the courgette shells in a shallow ovenproof dish and fill with the prawn mixture. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute stirring. Remove from the heat and gradually stir in the milk.

4. Season, then bring to the boil and continue to cook stirring, until the sauce thickens. Remove from the heat and stir in 125 g (4 oz) cheese, adjust seasoning.

5. Spoon the cheese sauce over the courgettes and sprinkle with the remaining cheese.

6. Cook in the oven at 200°C (400°f) mark 6 for 15 - 20 minutes, until golden.

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