Courgettes Stuffed With Almonds
|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)|
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.