Italian stuffed courgettes

Recipe from: 3/16/2000 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 2
    large courgettes
  • butter
  • 1
    onion, finely chopped
  • 125
    fresh button mushrooms, finely chopped
  • 2
    slices white bread, crusts removed
  • 125
  • 5
    dried origanum
  • 10
    finely chopped fresh parsley
  • 1
    egg yolk
  • salt and freshly ground black pepper
  • 125
    crumbled feta cheese
  • 125
    Cheddar cheese, finely grated


Preheat the oven 190 ºC. Butter an ovenproof dish or spray with non-stick spray. Boil whole courgettes for 5 minutes in rapidly boiling salted water. Drain, scoop out the flesh and set aside. Arrange the hollowed courgettes in the buttered dish. Melt a little butter in a saucepan and fry the onion until soft and fragrant. Add the mushrooms and fry lightly, Soak the bread in the milk and mash. Add to the onion mixture. Finally add the courgette flesh. Simmer for about 2 minutes, remove from the heat and add the origanum, parsley, egg yolk, salt and pepper as well as the feta cheese. Stuff the courgette shells with the filling, sprinkle with the Cheddar cheese and bake for 15-20 minutes until the cheese has melted and the dish is warmed through. Serve hot. Serves 6-8.

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