Baked Stuffed Courgettes
The courgettes are baked until soft and then stuffed with a mixture of onion, sesame seeds and cheese. Garnished with sprigs of watercress.
Ingredients
- 4 large courgettes
- 1 onion finely chopped
- 1 tablespoon oil
- 2 oz Lancashire cheese grated
- 1 oz butter
- 1 oz plain flour
- 1/2 pint milk
- salt and pepper
- 2 teaspoons sesame seeds
- watercress sprigs to garnish
Instructions
- Cut the courgettes in half lengthways, scoop out the middle and chop finely.
- Cook the onion in the oil until soft. Mix with the chopped courgette and cheese.
- Melt the butter in a saucepan, stir in the flour and cook for 2 minutes.
- Gradually add the milk, stirring continuously. Add the courgette and cheese mixture, season to taste with salt and pepper. Spoon the filling into the courgette shells and place in an ovenproof dish.
- Sprinkle over the sesame seeds and bake in a moderately hot oven for about 20 minutes. Serve hot, garnished with sprigs of watercress.
Notes
Cook's Tip
For an attractive main dish, cook swedes and carrots together, drain and mash. Pipe between the courgettes in the dish, top with grated cheese and bake as above.
For an attractive main dish, cook swedes and carrots together, drain and mash. Pipe between the courgettes in the dish, top with grated cheese and bake as above.
Calories: 248 kcal
Carbohydrates: 17 g
Protein: 9 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 164 mg
Potassium: 657 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 699 IU
Vitamin C: 37 mg
Calcium: 208 mg
Iron: 1 mg