Stuffed Courgettes
& Fruité Noir
- 12 courgettes
- 50g / 1.75oz breadcrumbs
- Mint, chopped
- Parsley, chopped
- Parmesan, grated
- 3 garlic cloves, minced
- Salt
- Pepper
Halve the courgettes longways, then hollow them out to form “boats”.
Chop the flesh scooped out of the courgettes.
Add the breadcrumbs, mint, parsley, garlic and parmesan.
Add salt and pepper, then a little olive oil.
Mix all the ingredients, then fill the courgette “boats”.
Place them on a pre-oiled baking tray.
Drizzle a little olive oil on the courgettes, then bake for 30 minutes at 180°C / 350°F / GM4.
When you take them out of the oven, drizzle with a little olive oil, then serve nice and hot.
Chop the flesh scooped out of the courgettes.
Add the breadcrumbs, mint, parsley, garlic and parmesan.
Add salt and pepper, then a little olive oil.
Mix all the ingredients, then fill the courgette “boats”.
Place them on a pre-oiled baking tray.
Drizzle a little olive oil on the courgettes, then bake for 30 minutes at 180°C / 350°F / GM4.
When you take them out of the oven, drizzle with a little olive oil, then serve nice and hot.
