Today, I harvested again 2 yellow courgettes. One I let grow a bit bigger, ready to stuff it. I also harvested a smaller one. It were these 2 beauties:
I stuffed them with home-grown yellow courgette & spring onions too. I added a few tasty things like pork mince & topped it all with shreds of mixed gratin cheese. Here is the simple tasty recipe:
Recipe: For 2 bigger yellow courgette halves & 2 smaller yellow courgette halves
Ingredients:
1 bigger yellow courgette, cleaned, top & end cut off
1 smaller yellow courgette, cleaned, top & end cut off
2 fat cloves of garlic, peeled & chopped
the meat of the 2 courgettes, cut up into smaller chunks, pits removed
2 spring onions, cleaned & finely cut up
350 gr pork mince
black pepper
pink salt in a grinder
dried Provencal herbs
a fruity extra virgin olive oil
100 gr of shredded mixed gratin cheese
1 or 2 big fresh tomatoes
Method:
- Prepare courgettes. Take each courgette & slice it into 2 lengthways. See that the 2 halves are equally thick. Then with a knife, make a pattern onto the inside aka the flesh. Do not cut through!!! See photo below!
- Scoop the inside flesh out with a spoon. Remove the flesh with the seeds. Cut rest of the courgette flesh into smaller chunks. Put into a bowl. Do this with all the courgette halves. Preheat your ocean to 180°C (350 F) for 10 minutes.
- Fry stuffing & mix. Into a hot pan, pour a few drizzles of that fruity evoo. When hot, add spring onion & garlic pieces. Fry for about 2 minutes. Now, add chunks of yellow courgette flesh. Season it all with pink salt, black pepper & some dried Provençal herbs. Stir often. When browned & tender, remove & place into a pot. Now, add some oil. Heat up. When hot, add pork mince & flatten it all out with a fork. Fry until cooked through & brown. Season also with pink salt, black pepper & dried P. herbs. Taste. Add this to the rest of the mix. Stir through.
- Pre-bake your courgette halves. At the meantime, place your courgette halves into a fitted oven dish. I needed to take out 2 dishes of different sizes. Scatter some black pepper & pink salt all over the base of the courgette surfaces. Drizzle a bit of that same oil all over the base of the courgette halves, see photos below! Bake for 15 minutes on 180°C (350 F).
- The last bake.Take out of the oven & fill courgette halves with the meat-veggie mix, all evenly divided, of course! Top with equal amounts of the shredded gratin cheese & place into the hot oven on 200°C (400 F) for about 15-18 minutes. Place 1 big yellow stuffed courgette halve onto a clean big white plate. Place 3-4 tomato slices besides the courgette halve & drizzle with that same fruity evoo, a pinch of pink salt & a few grins of black pepper. Serve at once & enjoy! Also enjoy the second other yellow courgette halve & fresh tomato slices too! 🙂 MMMM! Eat!
What a tasty delicious stuffed courgette recipe, dear Sophie! Yummm!
Yum yum indeed! x
Those are huge! How wonderful! 🙂
Thanks so much! Enjoy!
Delicious! Still don’t see the yellow zucchini over here…sighs..
it is easy to grow them yourself even in a big container! 🙂
Sounds lovely! 🙂
Ooh yes! Filling too!
Yummy!
I may not have the same talent for gardening, but I have no qualms about grabbing some squash from the market to enjoy the same recipe! Tempeh instead of pork will fit the bill perfectly for me. 🙂
That sounds equally tasty, dear Hannah! 🙂
Sounds so savory and delicious Sophie!! So smart that you grown your own squash– we do get fresh ones from our neighbor’s garden– I’ll have to try this when he comes by with more!! thanks Sophie– hope you’ve had a wonderful weekend. We are mostly doing laundry and packing for our daughter’s wedding in another state–leaving early Monday morning! hugs hugs!
That is lovely that you receive them from your lovely neighbours!
Have fun at your daughter’s wedding!
Thanks Sophie! We’ve traveled back to Wisconsin and are getting lots of last minute details done for ht wedding today! hugs hugs!
Hugs! xxx