Stuffed Cour­gettes

Stuffed Courgettes/Zucchini

(serves 4)

4 round cour­gettes (as we call zuc­chi­ni in England)

1 pork sausage

1 tsp butter

1 shal­lot, minced

1 large or 2 medi­um mush­rooms (baby porta­bel­la or chest­nut are nice)

2 cloves gar­lic, minced

1 red pep­per, minced

hand­ful fresh breadcrumbs

2 tbsps soft goats cheese

sea salt and pep­per to taste

olive oil to drizzle

Cut the tops off each cour­gette, then chop up the tops finely.

This is real­ly a recipe in which you can use up any bits of veg­eta­bles or meats that are in your fridge.  I’ve sim­ply made some sug­ges­tions with the above items.

Slip the sausage out of its cas­ing and saute gen­tly, break­ing up into very small pieces.  Add the but­ter and saute the cour­gette tops, shal­lot, mush­rooms, gar­lic and pep­per until soft.  Tip every­thing into a medi­um bowl and add the bread­crumbs and goats cheese, mix well.  Sea­son to taste.

Stuff each cour­gette with the mix­ture and driz­zle gen­er­ous­ly with olive oil.  Bake at 425F/220C for 30 min­utes.  GORGEOUS.