Italian Vegetable Dishes Recipes - Almond Stuffed Courgettes (Carciofa con Zucchini con Ripieno di Mandorle) Recipe

Ingredients         

• 6 courgettes (zucchini), trimmed and blanched

• 60 ml/4 tbsp unsalted (sweet) butter, melted

• 15 ml/1 tbsp oil

• 1 large onion, chopped

• 75 g/3 oz/3/4 cup ground almonds

• 120 ml/1/2 cup double (heavy) cream

• 75 g/3 oz/1 1/2 cups fresh breadcrumbs

• 75 g/3 oz/3/4 cup hard cheese, grated

• 15 ml/1 tbsp chopped fresh oregano

• Salt and freshly ground black pepper

Method:

1. Cut the courgettes in half lengthways and hollow out the flesh from the centers.

2. Chop the flesh and allow to drain to extract as much juice as possible. Set aside.

3. Grease an ovenproof dish with butter and add the courgettes in a single layer. Heat the oil and fry (sauté) the onion until soft but not brown.

4. Stir in the courgette flesh and cook for 5 minutes. Remove from the heat and add the almonds, cream and half of the breadcrumbs.

5. Blend the ingredients thoroughly. Stir in three-quarters of the cheese and the oregano. Season with salt and pepper and fill the courgette shells.

6. Sprinkle over the remaining cheese and breadcrumbs and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 30 minutes until cooked through and brown on top.