Stuffed Courgettes Recipes

Ingredients :

6 courgettes, trimmed

1 oz crustless white bread

milk, for soaking

4 oz ricotta or soft curd cheese

1/4 tsp dried oregano

1 garlic clove, crushed

1.5 oz Parmesan cheese, freshly grated

1 egg yolk

salt and pepper

Method :

Cook the courgettes in salted boiling water for 5 minutes, drain.
Soak the bread in a little milk until soft and squeeze dry.
Halve the courgettes lengthways and carefully scoop out the centers using a teaspoon.
Chop the courgettes centers finely and place in a bowl.
Add bread, ricotta, oregano, garlic, Parmesan, egg yolk, salt and pepper, mix thoroughly.
The consistency should be fairly soft, it it's too stiff, add a little milk.
Arrange the courgette cases close together in a single layer in a well-oiled shallow baking tray of ovenproof dish.
Fill the cases with the cheese mixture and bake in 375F, gas mark 5, 35-40 minutes until the courgettes are tender and the filling is golden brown.
Ready to serve.

Serves 4

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