"Simplicity is the ultimate sophistication" LdV

Monday, 17 April 2017

STUFFED COURGETTES (Courgettes farcies)

(Courgettes farcies)

In french cooking, we do like to stuffed healthy vegetables like aubergines, tomatoes, peppers and courgettes (zucchini you may say...). It is a disguised way for the children to eat healthily and it does work quite well actually! And the bonus is the stuffing as you can use absolutely whatever you like : cheese, rice, lentils, ham, meat, etc... Perfect for the "no-ideas days", this recipe will be a regular at your table!

Wine pairing : Côtes du Ventoux (Red) from the Rhone Valley.

A quick glance in your kitchen…

In your fridge 
Cherry tomatoes
Grated Emmental

In your cupboard
Olive oil

Serves 2

2 courgettes washed but not peeled
3 slices of ham cubed
1 little corn tin
A dozen of cherry tomatoes cut in half
1 shallot finely chopped
Some grated Emmental
Olive oil for the pan

Preheat your oven at 200° C.
In a pan, soften the ham with the shallot, corn and cherry tomatoes with a little bit of olive oil for 2 minutes.
Cut the courgettes in half lengthwise. Hollow out each half with a spoon.
Fill them with the ham preparation and sprinkle some grated Emmental on top.
Bake for 20-30 minutes.

Courgettes farcies

Pour 2 personnes
2 courgettes
3 tranches de jambon coupées en morceaux
1 petite boite de mais
1 douzaine de tomates cerise coupées en deux
1 échalote émincée
Emmental râpé
Huile d'olive

Faire revenir le jambon, échalote, mais et tomates dans une poêle avec un petit peu d’huile d’olive pendant 2 minutes.
Préchauffez votre four à 200° C.
Coupez les courgettes en deux sur la longueur.
Creusez le centre à l’aide d’une cuillère.
Garnir les courgettes du mélange jambon-légumes.
Recouvrir de fromage.
Enfournez pour 20-30 minutes.

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