Italian stuffed courgettes

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6 servings Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

2.00 kg courgettes — large
butter
1.00 onion — finely chopped
125.00 g button mushrooms — finely chopped
2.00 bread — white slices, crusts removed
125.00 ml milk
5.00 ml dried oregano
10.00 ml fresh parsley — finely chopped
1.00 eggs — yolk only
sea salt and freshly ground black pepper
125.00 ml feta cheese — crumbled
125.00 ml cheddar cheese — finely grated
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Method:

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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