You can stuff these little round courgettes with just about anything, but my favourite combination so far has to be sun-dried tomatoes and parmesan. This healthy recipe does contain a bit of fish, but for a strictly vegetarian dish just omit the anchovies. Sometimes I add red quinoa or a handful of baby spinach leaves, but I keep coming back to this base recipe below…
6 round courgettes
2 shallots, sliced
2 cloves garlic, crushed
80g sun dried tomatoes, roughly chopped
60g parmesan, grated
3 anchovy fillets, chopped
Preheat the oven to 200º.
Wash the courgettes and cut in half. Slice a bit off the flower and stem end of each one, so that they have a flat base and don’t roll around. Using a spoon, scoop out the flesh, putting this to one side.
Place the courgettes on a baking tray or dish and roast empty for about 15 minutes.
I used jarred sun dried tomatoes for this recipe, the oil in the jar is full of lovely, tomatoey flavour. Heat a bit of this oil in a pan and start to fry the shallots. Add the courgette flesh (finely chopped) and the garlic. Fry for about 10 minutes, then add the anchovy. Remove from the heat after a couple of minutes, season and stir half of the Parmesan in to the mixture. Spoon the mixture in to the courgette and sprinkle the top with Panko (to make the top a bit crunchy) and the remaining Parmesan cheese. Drizzle with olive oil.
Bake for a further 20 minutes, and serve with some salad. I find spinach and rocket go quite well with the flavours.