satabr
Member
Ingredients
4 large courgettes, halved lengthways
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g breadcrumbs
100g mature cheddar, grated
25g finely chopped flat-leaf parsley
140g Cumberland pork chipolatas, squeezed from their skins
salad, to serve (optional)
Method
1
Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
2
Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
3:
Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
4:
Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.
4 large courgettes, halved lengthways
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100g breadcrumbs
100g mature cheddar, grated
25g finely chopped flat-leaf parsley
140g Cumberland pork chipolatas, squeezed from their skins
salad, to serve (optional)
Method
1
Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
2
Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
3:
Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
4:
Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.
