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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stuffed courgettes. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Karen's stuffed courgette recipe makes the most of seasonal round courgettes, available from most good greengrocers. This recipe makes a wonderfully light lunch dish as it uses minced chicken, but feel free to adapt to your tastes; using beef mince for a more hearty flavour or cooked rice if catering for vegetarians. As this part of the world really likes to stuff vegetables and cook them, this dish couldn't be missing from a greek food menu.
Stuffed courgettes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Stuffed courgettes is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have stuffed courgettes using 4 ingredients and 7 steps. Here is how you cook that.
Components of Stuffed courgettes:
- Prepare 4-5 tablespoon bread crumbs
- Make ready 3 tablespoon Parmesan
- Prepare 1 courgette/ person
- Get Ragú (Bolognese sauce) - check out my ragú recipe on my feed
Kousa mahshi is a recipe in which the courgettes are stuffed with a mixture of minced meat and rice, and then cooked in flavourful tomato sauce. You can also use this recipe to make stuffed aubergine, bell pepper, and potato - to name a few. They all are delicious with the tomato sauce-soup. I had beef mince to use up and thought I would try it in place of lamb..
This Is To Make Stuffed courgettes:
- Pre-heat the oven on 180degrees. Start by washing and chopping the lid off the courgettes
- With a spoon remove the inside of the courgette to create a hole and put all the flesh removed aside
- Cook the courgettes in the oven for 25 min or so, place the courgettes upside down so that any water drains away on the tray. Leave the "lid" of the courgettes out of the oven for now.
- Chop the flesh of the courgettes that you have removed and cook it in a pan with some oil. Add salt to help removing the water from the courgettes. Leave to cook for 10-15min stirring often and drain away any water (I used a colander). When most of the water has been removed add the ragu and stir until hot.
- Mix the parmesan with the breadcrumbs in a bowl.
- When the courgettes are soft remove them from the oven and fill them with the ragu sauce. Top it with the breadcrumbs and parmesan mixture. Put the lid on the tray (not on top of the courgettes yet as it will burn otherwise) and put the whole of the tray in the oven.
- Cook for 15-20 min. To serve place the lid delicately back on top of the courgettes.
Here is the step-by-step tutorial for Middle Eastern Stuffed Zucchini (scroll down for the print-friendly recipe) In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Stuffed courgettes with oregano and pine nut salsa. Sausage and Herb Stuffed Courgettes are a meat lovers best compromise to enjoying some vegetables in their protein packed diets. I'm not the biggest fan of green vegetables, however, these stuffed courgettes are to die for! Stuff your shells with some sautéed onions, garlic, zucchini centers, breadcrumbs, melted cheese and pork sausage meat, there is so much flavor that you won't even.
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