Stuffed courgettes with tomatoes
Ingredients:
2 yellow courgettes
3tbsp olive oil
1 large onion
1 garlic cloves
75g flaked almonds
4tbsp wholemeal breadcrumbs
50g Parmesan (optional)
1tsp vegetable bouillon powder
1tbsp chopped fresh chives
1tsp soy sauce
For the tomatoes:
2tbsp olive oil
2 cloves garlic
1 onion
300g fresh tomatoes
Method:
- Finely chop the onion and garlic
- Saute the onion and garlic with 1tbsp of olive oil for 2 - 3 minutes
- Cut the courgettes in half length ways and hollow out the insides
- Roughly chop the inside and add it to to the pan. Cook gently for another 5 minutes
- Stir in the vegetable bouillon, breadcrumbs, soy sauce, chives and almonds and season with salt and black pepper
- Heat the oven to 200C
- Heat a griddle pan and add 2tbsp of olive oil
- Fry the outside of the courgettes on both sides until they are soft
- Place the courgettes in an oven proof dish and fill with the stuffing
- Sprinkle with Parmesan and put in the oven to cook for 15 minutes
- Meanwhile make the sauce by finely chopping the onion and garlic and sautéing it in olive oil for 5 minutes
- Chop the tomatoes and add. Cook for a further 5 minutes
- Season with salt and black pepper
- Transfer the sauce to the oven proof dish with the courgettes to serve
Original Source:
Izzy Silvester
