Looking out of the window in my studio, I am a little saddened by the fact that it is already dark at 8.30. The days are getting shorter and a little colder..already? However, looking at my veg plot you wouldn’t know to look at it. My courgettes are thriving, and with each plant producing a lovely shiny courgette a day, I am harvesting more than 10 a week. This means that courgettes are on the menu most nights, and as I’m not one for making the same dish more than once a month, I’m having to work hard to keep this productive veg interesting. A few weeks ago, I created a couple of courgette recipes for my local farm shop, as they too have a bounty of emerald green fruits, just waiting to be put into a delicious veggie recipe!
Here is one of the recipes;
Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing
Serves 2 as lunch or 4 as a starter.
4 small courgettes
1 red onion
2 cloves of garlic
50g fresh breadcrumbs
2 tbsp pumpkin seeds
5-6 button mushrooms
2 tsp dried cranberries or raisins
4 sage leaves
freshly ground salt and pepper
a splash of organic olive oil
Finely chop the onion, garlic and mushrooms, then gently fry on medium heat in a frying pan with the olive oil, until soft.
Add the breadcrumbs, sage, seeds, berries, salt and pepper and fry for a further minute. Set aside.
Meanwhile, bring a large pan of salted water to the boil, and blanch the whole courgettes for 2 min.
Drain and cut length ways. Place the courgettes in an oven proof dish and pile the filling on top. Bake for 20 min, at 200c and serve with a crisp salad.
There is no need to scoop out the tasty flesh of the courgettes when they are young and tender. Just pile the stuffing on top.