Web-only recipe - Feta and Ricotta-stuffed Courgettes |
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Once you get the hang of it, coring and stuffing courgettes isn’t as fiddly as it might sound and the results are deliciously impressive.
 10-12 small courgettes (about 10-12cm long)
1 small onion, diced
1 clove garlic, crushed
30g (2 tablespoons) butter
250g ricotta
100g feta
1⁄4 cup grated parmesan
1-2 tablespoons dry breadcrumbs (if needed)
Freshly ground black pepper
Olive oil and sea salt
Cut ends off courgettes and carefully hollow them out using an apple corer, a thin-bladed knife or a vegie peeler with the blade on the end. To prepare stuffing, sauté onion and garlic in butter until translucent.
Remove from heat and stir in ricotta, feta and parmesan. If mixture is very wet add breadcrumbs. Season well.
Fill courgettes with stuffing (a piping bag or a plastic bag with one corner snipped off works well).
Splash generously with olive oil. Preheat a grill pan, heavy frying pan or barbecue hot plate and cook the courgettes over medium heat, turning to sear each side, until tender, about 5 minutes. Transfer to a serving plate and drizzle with oil from the pan.
Sprinkle with sea salt and serve. Serves 6-8
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