Stuffed Courgettes

These Round Courgettes are ideally suited for being stuffed. You are spoilt for choice: we opted for minced meat with ham and cheese to which we added a fresh hint of mint.

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Serves: 4 | Preparation time: 20 mins | Cooking time: 30 mins

• Round courgettes: 4
• 1 Fresh Mozzarella: 120 g
• Prosciutto Cotto, sliced : 100 g
• Minced pork: 60 g
• Garlic, peeled: 1 clove
• Extra virgin olive oil: 3 tbsp
• Parmigiano, grated: 2 tbsp
• Fresh Mint, chopped: a handful
• Salt and pepper: to taste

Method

Preheat the oven to 200°C.

Cut the top off the courgettes, set aside. Hollow out the flesh with a teaspoon, set aside. Blanch the courgettes first in unsalted water for 5 minutes, then drain and cool under cold running water. Dry the courgettes with a kitchen towel.

Heat 3 tablespoons of olive oil in a frying pan and brown the garlic clove, add the courgette flesh and the basil and fry for about 5 minutes.

Chop up prosciutto cotto, add it to the minced pork, season with salt and pepper and fry for another 5 minutes.

Remove the meat from the heat. Cut the mozzarella into small cubes, add them to the meat together with the chopped mint, mix well. Stuff each courgette to the brim.

Place on a baking tray, topping with grated Parmigiano, a drizzle of olive oil. Bake for 20 minutes to 200°C. Ready when they have a golden crust on top.

 

 

(7 votes, average: 4.86 out of 5)
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