Stuffed courgettes

Name: Stuffed courgettes
Cuisine: British
Ingredients: 4-5 tablespoon bread crumbs; 3 tablespoon Parmesan; 1 courgette/ person; Ragú (Bolognese sauce) - check out my ragú recipe on my feed

Gaia Riva @gaia

Bristol

We found these beauty visiting Lacock and I decided to make them stuffed with ragú that I had in the freezer. Simple but pretty recipe. You could make it #vegeterian by making the filling being the flesh of the aubergine and tomato sauce only (skip the cheese too to make it #vegan)

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Ingredients

4-5 tablespoonbread crumbs
3 tablespoonParmesan
1courgette/ person
Ragú (Bolognese sauce) - check out my ragú recipe on my feed

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Steps

1

Pre-heat the oven on 180degrees. Start by washing and chopping the lid off the courgettes
2

With a spoon remove the inside of the courgette to create a hole and put all the flesh removed aside
3

Cook the courgettes in the oven for 25 min or so, place the courgettes upside down so that any water drains away on the tray. Leave the "lid" of the courgettes out of the oven for now.
4

Chop the flesh of the courgettes that you have removed and cook it in a pan with some oil. Add salt to help removing the water from the courgettes. Leave to cook for 10-15min stirring often and drain away any water (I used a colander). When most of the water has been removed add the ragu and stir until hot.
5

Mix the parmesan with the breadcrumbs in a bowl.
6

When the courgettes are soft remove them from the oven and fill them with the ragu sauce. Top it with the breadcrumbs and parmesan mixture. Put the lid on the tray (not on top of the courgettes yet as it will burn otherwise) and put the whole of the tray in the oven.
7

Cook for 15-20 min. To serve place the lid delicately back on top of the courgettes.