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;
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Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing
Serves 2 as lunch or 4 as a starter.
Ingredients
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
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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.
Note:
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.
This looks absolutely delish. I’ll be trying this one for sure. Thank you for posting this. (Also, your photos are stunning.) 🙂
Hi, thank you so much for the compliments! Its a lovely fresh dish to serve, and its always a nice treat to eat a warm lunch.
You’re welcome! I’m looking forward to your future posts. 🙂