Stuffed, baked courgettes


Summer squash are eaten whole, flowers, skin and seeds included. Stuffed, battered and fried they’re a delicate treat: Cambridge Organics often brings them to market with the young fruit attached. Courgettes range in colour and size from round yellow and green sunburst, patty pan squash, striped and ribbed Costata Romanesca to the more common green squash. Look out for fruits with shiny skin and buy them as young as you can. The older they get, the coarser the flavour as the seeds develop. Pounce on the beautiful yellow flowers if you see them.

Stuffed, baked courgettes

Set the oven to 200 °C. Cut 2 medium courgettes in half lengthways, then scrape out the soft, seedy pulp inside, taking care not to scrape all the way through to the skin. Set the insides aside.

Rub a little olive oil all over the courgette and sprinkle the cut part lightly with sea salt. Place in a roasting dish, cut side up and roast for about 10–20 minutes, until just starting to become tender.

Meanwhile, for the stuffing, squeeze some of the liquid out of the courgette pulp, chop, then place in a bowl. Finely grate in 50g hard, mature cheese then add a large handful of breadcrumbs (keep back about 1 tbsp for topping), 2 tbsp chopped fresh chives, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh sage, 1 tbsp chopped fresh mint, 1 tbsp lemon juice and a little olive oil. Season with salt and pepper.

When the courgettes are just tender remove from the oven and fill the scraped out part with the stuffing. There should be enough mixture to fill each courgette and then at least the same amount again piling up above the courgette. Sprinkle over the remaining breadcrumbs. Place back in the oven and cook for at least another 20 minutes, until the breadcrumbs are golden and the courgettes are tender and cooked through. This goes really well with roast peppers and tomatoes.

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