| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
|
Courgettes |
| 4 |
|
Tomatoes |
| 3 |
tb |
Breadcrumbs |
| 1 |
|
Garlic Clove, peeled and finely chopped |
| 2 |
oz |
Capers, Rinsed thoroughly |
|
|
And roughly chopped |
| 4 |
oz |
Parmesan |
| 2 |
|
Eggs |
| 1 |
ts |
Chopped mint |
| 1 |
ts |
Chopped oregano |
| 1 |
tb |
Chopped parsley |
|
|
Olive oil |
INSTRUCTIONS
Top and tail the courgettes, cut in half and remove the central core.
Blanch for one minute in a saucepan ofd salted boiling water. Refresh under
cold water and drain. in the same water, simmer the tomatoes for one minute
and similarly refresh under cold water.
Peel and deseed the tomatoes, roughly chop and mix together with the
breadcrumb, garlic, capers, parmesan, eggs, mint, oregano, parsley and
cored courgette, roughly chopped.
Preheat the oven to gas mark 4, 350F, 180C and lightly oil a baking tray.
Put each of the courgette halves on the tray vertically and stuff the
central cavity with the mixture, leaving it proud at the top. Dribble a
teaspoon of olive oil over each courgette and bake for 20 minutes or until
brown and crispy.
Source: Hugo Arnold, Evening Standard, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: the most exciting person in the universe”