Round courgettes look like they were made to be stuffed and we love them that way. A filling made with tuna, Cheddar and Parmigiano makes for a tasty main course, try it.
Serves: 4 | Preparation time: 20 mins | Cooking time: about 20- 25 mins
- Round-shaped courgettes: 4
- Mature Cheddar, sliced: 50 g
- Canned Tuna in olive oil, 100 g
- Garlic: 1 clove
- Extra virgin olive oil: 2 tbsp
- Parmigiano, grated: 2 tbsp
- Mint, 3-4 chopped leaves
- Salt and pepper: to taste
Preheat the oven to 180°C.
Cut off the top cap of the courgettes. Blanch the courgettes in unsalted water for about 3 mins, drain and allow them to cool down under running cold water.
Remove their pulp with a teaspoon, set aside. Heat up 3 tbsp of olive oil in a pan and brown the garlic clove. Add courgette pulp with chopped mint, fry it up for about 5-6 minutes.
Put in a bowl the drained tuna, diced cheddar, the courgette pulp and a handful of grated Parmigiano, a pinch of salt and pepper, stir well.
Stuff each courgette up to the brim with the mix.
Place courgettes on a baking dish lined with parchment paper, topping with some grated Parmigiano and a drizzle of olive oil.
Bake for about 20 mins. They will be ready when they’ll get a golden crust on top.