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
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.