2 large round courgettes
250g minced chicken
2 teaspoons mixed herbs – oregano, thyme, sage, paprika, curry (add your favourites)
1 scallion, finely diced
1 shallot, finely diced
2 cloves of garlic, minced or diced
1 tablespoon olive oil
100g goat’s cheese
handful of fresh parsley
Set up a deep soup pot with water and boil the courgettes (whole) for about 15-20 minutes, until they are soft enough to pierce easily with a fork (try not to make deep holes when testing, as otherwise your filling will leak out later!)
When done, remove them from the water and let them cool until they can be handled.
When they are cool enough, cut the courgettes neatly lengthwise and scoop out the insides without piercing through the skin.
If need be, flatten the bottoms of your courgette halves so that they will sit upright in the oven.
Pre-heat your oven to 180 degrees C.
Fry the onion and scallion in olive oil taking care not to burn them/ let them brown. Add your spices/herbs and then the garlic. Add the minced chicken and the insides of the courgettes and stir often to break up the pieces and make sure it all cooks thoroughly.
When the chicken is cooked through add the parsley and stir. Let it cool for a few minutes before mixing in the egg and broken up goat’s cheese (keep¬†some for the top)¬†.¬†Scoop the mixture into your courgette halves and top up with more cheese.
This recipe is gluten-free and suitable for those on endo diets.