Stuffed courgettes

Stuffed courgettes

Zucchini ripieni

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

The filling here is the same as for the stuffed onions. When Italians produce these kind of dishes, they like to add variety.

Ingredients

Quantity Ingredient
4 medium courgettes, ends trimmed
extra virgin olive oil

Stuffing

Quantity Ingredient
the insides of the courgettes
1 tablespoon extra virgin olive oil
200g lucanica sausage, meat removed from the skin
1 tablespoon soft raisins
1 tablespoons pine nuts
freshly grated nutmeg
A pinch ground cinnamon
3 tablespoons fresh breadcrumbs
1 amaretti biscuit, crumbled
1 tablespoon freshly grated parmesan
1 medium egg, beaten
salt
freshly ground black pepper

Method

  1. Cut the courgettes lengthways in half, and scoop out the soft white centre flesh, leaving a boat-shaped shell. Chop the white flesh finely and fry it in olive oil with the crumbled meat of the sausage for about 10 minutes, to cook the meat. Leave to cool down.
  2. Preheat the oven to 180°C.
  3. Add the remaining ingredients to the meat mixture, and season with salt and pepper to taste. Mix well, then stuff each courgette half with the mixture.
  4. Place on a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 20 minutes, or until crisp on top. Eat hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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