You are here

Courgettes Stuffed With Almonds

admin's picture
Ingredients
  Courgettes 4 Large (Or 8 Small Sized)
  Olive oil 3 Tablespoon
  Onion 1 Medium, finely chopped
  Ground almonds 3 Ounce (75 Gram)
  Double cream 4 Fluid Ounce (125 Milliliter)
  Dry breadcrumbs 3 Ounce (75 Gram)
  Gruyere cheese 3 Ounce, grated (75 Gram)
  Marjoram 1 Teaspoon, freshly chopped
  Chervil 1 Teaspoon, freshly chopped
  Egg 1 , lightly beaten
  Butter 2 Ounce, melted (50 Gram)
  Salt To Taste
  Pepper To Taste
Directions

Blanch the courgettes in boiling salted water for 5 minutes.
Drain and refresh under cold running water, then drain again.
Cut the courgettes in half length-ways and carefully hollow out the flesh, leaving boat-shaped shells of skin.
Chop the flesh.
Press it with a wooden spoon to extract as much liquid as possible and drain away the liquid.
Heat the oil in a frying pan.
Add the onion and fry until soft but not brown.
Stir in the courgette flesh and cook for a further 5 minutes.
Turn into a mixing bowl and stir in the almonds, cream and half of the breadcrumbs.
Add two-thirds of the cheese, salt and pepper to taste, the herbs and egg and mix well.
If the mixture is not thick and firm, add more bread-crumbs.
Arrange the courgette shells in a greased baking dish and fill with the almond-cheese mixture.
Mix together the remaining cheese and breadcrumbs and sprinkle over the tops.
Sprinkle with the melted butter.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until bubbling and brown.
Serve hot.

Recipe Summary

Method: 
Baked
Ingredient: 
Almond

Rate It

Your rating: None
4.10263
Average: 4.1 (19 votes)