Courgette is a Sun vegetable, and yet it is present on the shelves all year round.
In velouté, in gratin, in raw or cooked salad, in flan, in savory or sweet cake…. The possibilities of cooking courgette or zucchini are endless.
Still, the stuffed courgette is “a classic”. Prepared with meat or vegetarian, this dish is served as a main course or as a side dish for fish or grilled meat.
If you fancy a change from the traditional and classic version. Today I’m sharing with you a stuffed courgette with Parmesan, cherry tomatoes, fresh oregano with a pine nuts salsa. Recipe by Yotam Ottolenghi.
You will love to cook and eat courgette after this recipe.
24/08/2021 at 18:51
In step 1, it says to keep 1cm thickness but in the ‘Tips’ it says ‘one inch’. An inch is very difficult for all but the largest courgettes, so the correct instruction must be on centimetre.
25/08/2021 at 15:10
It’s one centimetre.