Stuffed courgettes

Name: Stuffed courgettes
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 3.00 courgettes; 2.00 spring onion chopped; 1.00 tomatoes large, peeled, seeded and chopped; 45.00 ml fresh parsley chopped; 125.00 g lentils green, cooked; 60.00 ml peanuts or hazelnuts or walnuts, chopped, roasted; 7.00 ml dried basil; sea salt and freshly ground black pepper; parmesan cheese for sprinkling

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

3.00	courgettes
2.00	spring onion — chopped
1.00	tomatoes — large, peeled, seeded and chopped
45.00 ml	fresh parsley — chopped
125.00 g	lentils — green, cooked
60.00 ml	peanuts — or hazelnuts or walnuts, chopped, roasted
7.00 ml	dried basil
	sea salt and freshly ground black pepper
	parmesan cheese — for sprinkling

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Method:

1. Cut the courgettes lengthwise and gently scoop out the pulp, leaving 0,5 cm thick shell to prevent courgettes from collapsing. Set aside.
2. Place remaining ingredients in a bowl and mix well. Pile the mixture high into courgette shells. Place the courgette halves on large squares of heavy aluminium foil. Wrap up securely, leaving a space above the stuffing for steam to circulate.
3. Braai on a rock over hot coals for 20 minutes or until tender. Open packets and sprinkle with Parmesan cheese.