Courgettes Stuffed With Almonds Recipe


MethodMain Ingredient


 Courgettes4 Large (Or 8 Small Sized)
 Olive oil3 Tablespoon
 Onion1 Medium, finely chopped
 Ground almonds3 Ounce (75 Gram)
 Double cream4 Fluid Ounce (125 Milliliter)
 Dry breadcrumbs3 Ounce (75 Gram)
 Gruyere cheese3 Ounce, grated (75 Gram)
 Marjoram1 Teaspoon, freshly chopped
 Chervil1 Teaspoon, freshly chopped
 Egg1 , lightly beaten
 Butter2 Ounce, melted (50 Gram)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2365 Calories from Fat 1761

% Daily Value*

Total Fat 198 g305.3%

Saturated Fat 54 g270%

Trans Fat 0 g

Cholesterol 426.9 mg

Sodium 1434.8 mg59.8%

Total Carbohydrates 99 g32.9%

Dietary Fiber 18.3 g73.3%

Sugars 27.2 g

Protein 59 g117.9%

Vitamin A 95.3% Vitamin C 260.5%

Calcium 136.3% Iron 74.9%

*Based on a 2000 Calorie diet


Blanch the courgettes in boiling salted water for 5 minutes.
Drain and refresh under cold running water, then drain again.
Cut the courgettes in half length-ways and carefully hollow out the flesh, leaving boat-shaped shells of skin.
Chop the flesh.
Press it with a wooden spoon to extract as much liquid as possible and drain away the liquid.
Heat the oil in a frying pan.
Add the onion and fry until soft but not brown.
Stir in the courgette flesh and cook for a further 5 minutes.
Turn into a mixing bowl and stir in the almonds, cream and half of the breadcrumbs.
Add two-thirds of the cheese, salt and pepper to taste, the herbs and egg and mix well.
If the mixture is not thick and firm, add more bread-crumbs.
Arrange the courgette shells in a greased baking dish and fill with the almond-cheese mixture.
Mix together the remaining cheese and breadcrumbs and sprinkle over the tops.
Sprinkle with the melted butter.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until bubbling and brown.
Serve hot.