Stuffed Courgette with Cheese, Quick Version
Bharwa Zuchini Tori
Mamta Gupta
Stuffing or filling makes a vegetable rather special. Courgettes are sold the whole yar around in UK. However, many, many gardeners grow them during summer months and sometimes lost with ideas. Here is a quick and easy version. Adding herbs like coriander/parsley/chives or chopped green/red chilli, t make it a little hot. All ingredients are approximate. This stuffing can be used for other vegetables. Serves 2
Also see; Stuffed Courgette with Mozzarela Cheese
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Ingredients
1-2 medium size courgettes
For the stuffing:
1 small onions, peeled and finely chopped
1/2 inch piece of ginger, peeled and roughly chopped
2 tbsp. chopped tomatoes (1 tomato of average size)
1 spring onion, chopped
1 green chilli or 1/2 tsp. of chilli flakes (adjust to taste)
1 tbsp. grated or chopped cheese of choice. Here I have added a little leftover Stilton
1 tbsp. grated Parmesan cheese
1 tbsp. olive or other cooking oil
Instructions
Preparing courgettes:
Slice courgette in half lengthways and scoop out each courgette. If using long courgettes. Place the pulp in a bowl.
Place courgettes in a microwave steamer and steam for 4 minutes on full power. Drain, brush with oil and keep aside.
Filling
Add all filling ingredients to the bowl of scooped out flesh of courgette and mix. Taste and adjust seasoning.
Fill the courgettes with the stuffing evenly.
Keep aside until ready to serve. These can be kept in the fridge at this stage for up to 24 hours.
Heat oven to 200C. Cook in the centre of the oven for 15-20 minutes. If you have a combi oven like mine, heat the grill. Then put the courgette under the grill, putting the microwave oven on full for 1-2 minutes, to heat the flesh through.
When the cheese on top bubbles, serve hot straight away.
