Round Courgettes

2 Nov

I really think they look quite elegant. I decided against chopping them up and opted for stuffing them. The recipe I used is adapted from a Mireille Guiliano recipe; she used hers as a side dish but we happily ate it for our main meal along with a simple side salad.

Round Courgettes

It is only in the last few years that himself has ever so tentatively began eating courgettes. When we first met he proclaimed outright that he did not like them, along with aubergine, celery, melon and raw onion. Now, I agree with him on the raw onion issue, I cannot abide that either. Aubergine, I could live without. Melon is so sweet and succulent and outright tasty that I find it hard to comprehend his distaste for it. Celery is an absolute no go area. But, he has almost decided that he likes courgettes now, once they’re seasoned properly and mixed with a few other ingredients he’s happy. Win, win!

Stuffed Courgettes

So, back to the round courgettes. Cut your courgettes in half and scrape out the flesh and seeds leaving behind at least one cm of flesh attached to the skin. Season the insides with salt and pepper.

To make the stuffing the first thing you need to do is cook your rice (I always use a steamer), about 60g should do two courgettes. Then heat some olive oil and saute 1 clove of chopped garlic and half a large onions until soft. Add about 175g minced beef to this and gently brown in the pan. Remove, drain, and place in a mixing bowl.

Once it has cooled, add the rice, 2 tbsps of grated parmesan, an egg (I omitted this as I was out of eggs!), a half tin of chopped tomatoes and parsley (which I also left out as I can’t bare the taste of it). Mix to combine and season to taste. Gently fill your courgettes with the stuffing.

The original recipe calls for you to pour 115ml of tomato sauce into your baking dish and then place the courgettes on top of it – I left this part out as I didn’t want it too saucy, I wanted it the dish to be fairly solid. Sprinkle the courgettes with some more grated parmesan, bake in the oven for 30 – 40 minutes and enjoy!


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