I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.
You will need (2 portions):
1 round courgette per person
1 red bell pepper
1/2 a bulb of funnel (or according to taste)
1/2 cup spinach
2-4 sundried tomatoes
1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)
Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.
Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.
Preheat your oven to 180 C.
In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.
Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.
Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.
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