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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.
- Preparation time: 40 minutes
- Cooking time: 45 minutes
-
Total time:
1 hour 25 minutes
Serves: 8, as a starter
Ingredients
- 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
Method
- 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.
- 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.
- 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.
Comments
This recipe was first published in June 2005.
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