ITALIAN STUFFED COURGETTES
For 4
Ingredients:
Tomato sauce 750ml
4 medium Zucchinis or 2 big
1 Onion
1 Yellow capsicum
1 Tomato
Olive oil
100g Parmesan
100g Gruyere
25ml water or vegetable stock
1 small jar of dried tomato pesto
10 sun dried tomato, each piece cut in 4
Salt and Pepper
Method :
Buddy it up with a green garden salad.
Can be stored for 4 days in the refrigerator but you can not freeze it.
For 4
Ingredients:
Tomato sauce 750ml
4 medium Zucchinis or 2 big
1 Onion
1 Yellow capsicum
1 Tomato
Olive oil
100g Parmesan
100g Gruyere
25ml water or vegetable stock
1 small jar of dried tomato pesto
10 sun dried tomato, each piece cut in 4
Salt and Pepper
Method :
- Preheat the oven to 200°C, place the rack in the centre of the oven.
- Pour the tomato sauce into a baking dish.
- Cut the courgettes in half lengthways. Using a spoon, scoop out the inside without piercing the skin.
- Reserve half of the courgette flesh.
- Place the courgettes in the baking dish, cut side up.
- Chop the courgette flesh, onion and pepper.
- Cut the tomato into cubes.
- In a large pan, heat the oil over medium-high heat.
- Cook the vegetables for 4-5 minutes, stirring a few times, until the onion is translucent.
- Meanwhile, grate the parmesan and gruyere.
- Stir in 25ml of water, the pesto, the sun-dried tomatoes and half the grated cheeses into the pan.
- Season generously with pepper, add a pinch of salt and mix well.
- Divide the mixture between the courgettes and top with the remaining grated cheese.
- Bake in the oven for 25 minutes or until the tip of a knife can be inserted easily into the courgette flesh.
Buddy it up with a green garden salad.
Can be stored for 4 days in the refrigerator but you can not freeze it.