A very tasty second course that can be served with any other dish, be it baked potatoes or a salad. The minced meat is pork although beef or veal work fine anyway. The courgettes should be blanched a little before stuffing and putting them in the oven.

Serves 4, Preparation 20 mins, Cooking approx. 30 mins

  • 4 large courgettes
  • 200 g minced pork meat
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 50 g minced Mortadella
  • EVOO – Extra Virgin Olive Oil, a tablespoon
  • salt and pepper, to taste
  • A sprinkle of dry white wine

Method

Wash the courgettes and cut them in half, ends trimmed.

Empty them internally using a spoon, blanch them for about 8-10 minutes in hot salted water.
Drain, dry and leave to cool.

Combine the minced meat, egg, salt, pepper, grated Parmesan and minced Mortadella in a bowl and mix.

Fill courgettes with the mixture, place on a baking tray.

Sprinkle with a little oil and dry white wine and bake in the oven to 200C/180C Fan/Gas 6, cook for 25 – 30 mins or until soft and starting to brown. Remove from the oven and serve warm.

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