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    Courgettes Stuffed with Goat's Cheese and Mint

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    Courgettes Stuffed with Goat's Cheese and Mint

    Joanna uses round courgettes for this but long ones work just as well.

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 8, as a starter


    • 8 medium courgettes
    • 8 tbsp olive oil, plus a little extra
    • 4 shallots, chopped
    • 4 cloves garlic, chopped
    • 2 tsp dried herbes de provence
    • Salt and freshly ground pepper
    • 8 branches mint, leaves only
    • 400g soft goat's cheese
    • 2 tsp ground cumin


    1. Preheat the oven to 180ºC, gas mark 4. Halve the courgettes lengthwise and scoop out the pulp with a teaspoon. Chop the pulp and set aside.
    2. Heat half the oil in a frying pan over a gentle heat. Add the shallots, garlic and courgette pulp. Fry for 10 minutes, stirring, until all the liquid evaporates. Add the dried herbs and season. Fill the hollowed-out courgettes with this mixture. Put them in an oven dish. Sprinkle over a glassful of water and a little olive oil. Bake for 40 minutes.
    3. Meanwhile, chop the mint and mix with the cheese, cumin and remaining oil. Season. Take the courgettes from the oven, cool for 5 minutes, then fill with the cheese mixture. Serve warm.

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