| 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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