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Stuffed Courgettes/zucchini
Sep. 28th, 2007 11:21 pmHave to make a note of this because it tasted divine. I once read a recipe of stuffed courgettes, but never took note of it. When I looked at the fridge today to see what to make for dinner, I improvised.
Recipe enough for two if accompanied with salad and garlic bread, or one just on its own.
Two courgettes (small zucchini), cut in half lengthwise
half onion, cut very finely
half tomato, cut into tiny cubes
four sun-dried tomatoes
three tablespoons dried mushrooms (I used morels)
one shot glass of chardonnay (any type - I used ten year old oak-barreled that had been open for about a month in the fridge; bought for $2 from the No-Longer-Trendy bin - It was undrinkable, but is very suitable for cooking. The extreme oak taste disappears during the cooking process, leaving behind that chardonnay hint.)
one garlic glove, cut finely or grated or squeezed
four ounces of gruyere or manchego cheese (or any strong flavoured melting cheese)
one spoonful of butter
a few drops of olive oil (to keep the butter from going brown)
Pour chardonnay over dried mushrooms in a cup. The mushrooms should be covered in liquid - if one shotglass is not sufficient, add either more wine or add some water. Leave for 20 mins. Melt butter over medium heat, when hot, add onions. Meantime, spoon out the flesh of the courgettes. When onions start to glaze over to the point of getting brown, add the courgette flesh, tomato cubes, sun-dried tomatoes, garlic. Season with salt and pepper to taste. Leave on medium heat for approx. 5 mins, then add mushrooms and wine. Still on medium heat, bring to slow boil and leave to boil until mushrooms are soft and most of liquid has evaporated.
Place hollow courgette halves in oven-proof dish (I used small cast-iron frying pan). Fill hollows with courgette flesh/onion/tomato mix. Grate cheese over the courgettes. Bake in oven at 350F for approx. 30 minutes.
Recipe enough for two if accompanied with salad and garlic bread, or one just on its own.
Two courgettes (small zucchini), cut in half lengthwise
half onion, cut very finely
half tomato, cut into tiny cubes
four sun-dried tomatoes
three tablespoons dried mushrooms (I used morels)
one shot glass of chardonnay (any type - I used ten year old oak-barreled that had been open for about a month in the fridge; bought for $2 from the No-Longer-Trendy bin - It was undrinkable, but is very suitable for cooking. The extreme oak taste disappears during the cooking process, leaving behind that chardonnay hint.)
one garlic glove, cut finely or grated or squeezed
four ounces of gruyere or manchego cheese (or any strong flavoured melting cheese)
one spoonful of butter
a few drops of olive oil (to keep the butter from going brown)
Pour chardonnay over dried mushrooms in a cup. The mushrooms should be covered in liquid - if one shotglass is not sufficient, add either more wine or add some water. Leave for 20 mins. Melt butter over medium heat, when hot, add onions. Meantime, spoon out the flesh of the courgettes. When onions start to glaze over to the point of getting brown, add the courgette flesh, tomato cubes, sun-dried tomatoes, garlic. Season with salt and pepper to taste. Leave on medium heat for approx. 5 mins, then add mushrooms and wine. Still on medium heat, bring to slow boil and leave to boil until mushrooms are soft and most of liquid has evaporated.
Place hollow courgette halves in oven-proof dish (I used small cast-iron frying pan). Fill hollows with courgette flesh/onion/tomato mix. Grate cheese over the courgettes. Bake in oven at 350F for approx. 30 minutes.
