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Stuffed Courgettes

Stuffed courgettes



Wash the courgette, dry them and cut them in two parts breadthways. Put a large pan of salted water on the hob. When the water starts to boil carefully place the courgettes and leave them to cook for ten minutes. Then after 10 minutes take them out and leave them for a few minutes to go cool and drain on a dishtowel. When they have dried and are cool enough to handle scoop out the pulp from centre trying not to rip the outer skin. Peel the tomatoes by getting some hot water and pouring it over the tomatoes in a bowl and waiting until the skin starts to crack and come away from the flesh. Extract the seeds from the tomatoes and chop them into pieces. Then chop the ham and mix it with the peeled tomatoes. Then add the courgette flesh to the tomato mixture, also chopped. Mix in all the tarragon in and with the mixture re-stuff the courgette skins and then cover with a slice of mozzarella. In an ovenproof dish pour a little oil and put the courgettes in the dish, sprinkle with the grated bread and cover with a little more oiland put them in the oven. Take out when they have browned on top.


45 minutes