Description
Stuffed courgettes is a very tasty main dish, well known among classic Italian recipes, but today I offer you a vegetarian recipe.
This recipe is even more interesting because you use the whole courgette: its pulp will be added to the hummus to enrich the filling.
Ingredients
- 8 Courgettes (or Zucchini)
- 5 ounces, weight Hummus
- 2 ounces, weight Wholemeal Bread Crumbs
Preparation
Wash courgettes. Even if there’s no visible dirt, you should always wash them under fresh running water to rinse them of any pesticides or lingering bacteria. With your hands, gently rub the skin of the zucchini while holding it under water until it no longer feels gritty.
Trim off the ends and boil the courgettes whole in lightly salted water for at least 5–10 minutes, until soft. Cut courgettes in half lengthwise, and scoop out the pulp in a bowl and set aside.
Mix hummus and pulp. Lay hollow courgettes on an oiled baking tray and fill the vegetables with the hummus mixture.
Run a fork over each courgette lengthwise in order to get a ridged surface and sprinkle with wholemeal bread crumbs. Cook for 20–30 minutes at 180ºC (355ºF) and let cool for 5 minutes before serving.
Notes:
1. The stuffed courgettes are a perfect dish for summer (you can find the last courgettes in a market), and can me made a day in advance.
2. In my family, filled courgettes were a very popular dish and an easy one to make with kids. It’s also a good way to get children to eat vegetables.
