Although I rarely strictly stick to recipes from books, I am most of the time using a recipe book as a basis. Not this time. I started with a blank sheet. Or rather, with a courgette weighing 1 kilogramme (!!!) which we picked on our return from Slovakia.
I think it tastes great and if you happen to have oversized courgettes (you may want to use marrows), this recipe is perfect.Serves 4:
1 very big courgette (~1kg) or 2 medium marrow or 2 medium to big courgettes
1 sprig fresh rosemary
250g chestnut mushrooms, minced
1 TBSP tomato purée
4-5 TBSP millet seeds
1 garlic clove, finely chopped
1 handful sundried tomatoes, chopped
100g cheddar, grated
2 eggs
salt & pepper to season
1. Remove both ends of the courgette. Cut the courgette, once in the length, once in diameter.
2. Blanche the courgettes with the rosemary sprig for 5 min in boiling water. (Like I did you can reserve the water to boil the side dishes later on, whether peas, potatoes, etc... they will have a subtle rosemary flavour.)
3. Scoop out the flesh of the courgette with a spoon or knife, taking care to leave a nice shell to put the filling in. You can discard the seeds if you are not too keen on the large seeds found in bigger courgettes.
4. Dice the courgette flesh you have scooped out and place into a bowl. Add the minced mushroom, garlic and the rosemary sprig (retrieved from the water).
5. Heat up a non-stick saucepan and fry the diced courgette flesh + mushroom + garlic + rosemary in olive oil until all the juice has evaporated. Add 2/3 cheese, millet seeds, tomato purée, sundried tomatoes and eggs. Season to taste.
6. Spoon into the courgette shells. Sprinkle with the remaining cheese.
7. Bake into a 180C pre-heated oven for 30 minutes, or until hot and golden brown.
Serve with fresh vegetables of your choice.
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