Friday, February 2, 2018

Stuffed Courgettes

This is such a simple recipe but so full of flavour it makes a meal in itself.

2 courgettes - cut in half length wise and the seeds scooped out

4 sun dried tomatoes

12 pitted black olives

1/4 red onion

Feta (about 50 g or more if you like it)

Chop everything except the courgettes into small pieces and mix together in a bowl with one tiny bulb of crushed garlic.

Put the courgettes in a baking dish and drizzle with a small amount of virgin olive oil and sprinkle with salt (fleur de sel is best)

Fill each courgette half with as much of the chopped mixture as you can and top with parmesan cheese.

Put in the preheated oven at 180° for about 20 minutes or until the courgettes are soft.

I added small cherry tomatoes in the baking dish and some fennel.

This went extremely well with Les Perles de Jones Carignan Gris 2016.

Bon appétit!!