Filled courgettes
THE light courgette makes a perfect main meal when added to rice. Serves 4.
INGREDIENTS
4 small courgettes
(approximately 175g)
1.5 litres vegetable stock
2 onions
2 tablespoons olive oil
200g tomatoes
Sea salt
Pepper
1 tablespoon paprika powder
2 tablespoons oregano
150g smoked fillet of ham
200g cream cheese with buttermilk
150g long grain rice, parboiled
METHOD
1) Wash the courgettes and cut in half, use a spoon to remove the flesh. Parboil the courgette halves in the boiling stock for five minutes, drain and reserve the stock.
2) Peel and cut the onions into cubes. Fry in hot oil together with the courgette flesh until glazed. Wash the tomatoes, cut them into small cubes and fry them with the courgettes for a few minutes. Season to taste with salt, pepper, paprika powder and oregano and leave to cool.
3) Cut the ham into cubes and add together with the cream cheese to the braised vegetables; season to taste. Place
the courgette halves into an ovenproof dish, fill with the mixture and then cookat 175C/155C fan/gas 4 for 20-25 minutes.
4) Add the rice to 400ml boiling stock and cook for 15-18 minutes at a low temperature. Serve with the courgettes.