Lemony Stuffed Courgettes
|Courgettes||24 Ounce (4 In Number, 6 Ounce Or 175 Grams Each)|
|Sunflower oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Minced lemon grass||1 Teaspoon, or ground (1 Teaspoon)|
|Lemon||1⁄2 , rind finely grated and lemon juiced (Of 1/2 Lemon)|
|Cooked long grain rice||4 Ounce (115 Grams Or 1 1/2 Cup)|
|Cherry tomatoes||6 Ounce, halved (175 Gram)|
|Toasted cashewnuts||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
|Thyme sprig||3 (For Garnishing)|
1. Preheat the oven to 200°C/400°F/ Gas 6. Halve the courgettes lengthways and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.
2. Chop the courgette flesh finely and place in a saucepan with the oil and garlic. Stir over a moderate heat until softened, but not browned.
3. Stir in the lemon grass, lemon rind and juice, rice, tomatoes and cashew nuts. Season well and spoon into the courgette shells. Place the shells in a baking tin and cover with foil.
4. Bake for 25-30 minutes or until the courgettes are tender, then serve hot, garnished with thyme sprigs.