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Stuffed courgettes

March 21, 2011

This is another Delicious magazine recipe that was out of my old comfort zone, and which sadly I can’t find a link for.

Served with the tomato sauce and a light green salad

In brief (and slightly modified)- cook two medium sized courgettes in boiling water for five minutes. Meanwhile, fry half a small finely chopped red onion in melted butter for a minute, add 75g minced beef and stir, finely shred one slice of bacon, add and cook till the beef has browned. Halve the courgettes and spoon the pith into a bowl. Pour half a carton of passata into the bottom of a large baking dish and arrange the courgette shells on top. Combine the meat mixture, courgette mush, one beaten eggs, 20g breadcrumbs (half a slice of bread is enough) and 30g of hard Italian cheese and spoon into the courgettes. Bake for 15 – 2o minutes at 180ºC.

Ready for the oven

This was easy to cook, looked great on the plate and was more striking for being so different from what we usually cook. Very tasty too, which is pretty important.

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