Stuffed courgettes with parmesan and pancetta

4 servings

Ingredients

Quantity Ingredient
4 larges Courgettes
1 tablespoon Olive Oil
1 small Onion; (chopped)
1 Clove Garlic; (chopped)
50 grams Mushrooms; (chopped)
2 tablespoons Black Olives; (chopped)
2 tablespoons Sun Dried Tomatoes; (chopped)
2 tablespoons Chopped Basil
2 tablespoons Fresh Grated Parmesan
125 grams Mascarpone Cheese
125 grams Chopped Pancetta
Salt and Pepper

Directions

1. Preheat oven to 200ºc / 400ºf / Gas Mark 6.

2. Trim courgettes and cut in half lengthways.

3. Using a teaspoon, scoop out along the centre of the courgettes, and chop the removed flesh.

4. Blanch the courgettes in boiling water for 3 - 4 minutes. Drain and cool.

5. Heat the oil in a frying pan and fry the pancetta for a few minutes to brown slightly before adding the onion and garlic.

6. Continue to cook for a further 4 minutes, then stir in the chopped courgettes, the mushrooms, olives and sun dried tomatoes, plus half the basil.

7. Cook for a further 2 minutes before removing from the heat and stirring in the mascarpone and most of the parmesan.

8. Add salt and pepper to taste.

9. Divide the filling between the courgettes, and place them side by side in a buttered dish.

10. Sprinkle on the rest of the parmesan and basil and cook in the oven for 15 - 20 minutes.

11. Serve hot or cold.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.

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