| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 4 |
|
Plump courgettes |
| 25 |
g |
Margarine or butter; (1oz) |
| 4 |
|
Salad onions; chopped |
| 1 |
|
Clove garlic; crushed |
| 125 |
g |
Vegetarian double Gloucester; (4oz) |
| 1 |
|
Egg yolk; (medium) |
| 1 |
tb |
Freshly chopped oregano |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Place the courgettes in boiling water and cook for 4-5 minutes.
Remove and cut in half lengthways. Scoop out the middle, chop and set
aside.
Melt the margarine or the butter in a saucepan, add the onions and
garlic and cook for 3-4 minutes, until softened.
Stir in the reserved chopped courgette, 3/4 of the cheese, egg yolk,
oregano and seasoning to taste. Divide into 8 and use to fill the
courgette shells.
Arrange in an oiled ovenproof dish, sprinkle with the remaining
cheese and place in a preheated oven 180°C/350°F/Gas Mark 4 for 40
minutes, until tender and golden.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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