Recipe - Zucchini Ripiene (stuffed courgettes)

Serves - 4 | Prepare - 50 mins | Level - Beginner

What you’ll need

• 4 medium Courgettes (Zucchini)

• 1 onion finely diced

• 2 fat garlic cloves , thinly sliced

• zest 1 lemon

• 80g breadcrumbs

• 2 tbsp tomato concentrate

• 40g grated Parmesan cheese

• 4 tbsp oil

• A small bunch of parsley

• Salt & Pepper

Method

Step 1

Heat your oven to 200c/180c fan. Boil a large pan of water. Slice your courgettes in half length ways and scope/cut out the middles to form a well. Place the courgettes in the boiling water to blanch for 8 -10 minutes on a low simmer until they soften.

Step 2

Finely chop your onion, garlic and the left over centre's from the courgettes. Heat the oil in a frying pan and gently fry the onions until they soften, add the garlic and courgette middles and fry these for 5 minutes, then add the tomato concentrate and fry for a further 2 mins. Season with salt and pepper.

Step 3

Drain your blanched courgettes and lay them in a baking tray. Mix together the breadcrumbs, chopped parsley, Parmasen cheese & lemon zest.

Step 4

Add the breadcrumb mix into the fried onion and courgette mixture and stir together until well combined. Then spoon the filling into the well of the blanched courgettes, top with some additional grated Parmesan and baked in the oven for 25-30mins until they are golden brown