Stuffed Courgette with Cheese, Quick Version
Bharwa Zuchini Tori
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.