There are many advantages to being a foodie – from the joy of discovering new flavours to being your friends’ go-to guy for recipes. There is also one discernible (for lack of a better term) “disadvantage” – and that is the fact that you become a little bit of a food snob. You’re analyzing and dissecting and quite frankly, you won’t eat things that aren’t good enough. Then there are the moments when something tastes so good that it deserves it’s own moment of reflection and many oohs and ahhs. This is especially the case when you’re not in a high class restaurant and you didn’t expect your Thursday night dinner to taste this good…
Would you like to learn how to make this delicious vegetarian dish? Ladies and gents, read on..
For 2 persons you will need:
- 2 large, round, firm courgettes
- 120-150g ricotta
- 100g cream cheese
- 2 eggs
- a couple of chopped up sundried tomatoes
- 2 tablespoons grated parmesan or other cheese of your choice
- a pinch of ground pepper
Chop your courgettes in half and boil them in water for a few minutes. They will be cooked for a further 20 minutes or so later in the oven so don’t overdo it. Boil until they just begin to soften. This will make it easier for you to scoop out the innards. We like to leave a bit of crunch in them 🙂
Scoop out the insides carefully with a spoon, leaving a good 1.5-2 centimeters all around.
Mix all your other ingredients in a bowl until you have a creamy consistency.
Fill your courgette halves, leaving a small gap at the top to allow for your mixture to expand as it cooks. Place in a 180 degree oven (optionally assisted with fan) for about 15-20 minutes or until they start to brown at the top. Serve hot or cold.