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Family Cheesy Stuffed Courgettes HT MC 55mins

Serves 4 Vegetarian Vegetables Herbs Main Course Gluten Wheat Free

4 Large Courgettes ( zucchini )
25g/1oz Butter
4 tbsp Onions, finely chopped
1 Garlic Clove, crushed
100g/4oz Cheddar Cheese
1 Egg Yolk
1 tbsp Fresh Oregano, chopped
Salt and Black pepper


1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish. Cut the courgettes in half lengthways. Scoop out the middles making sure to leave a sturdy shell to hold the filling, then roughly chop the scooped out flesh and set aside.

2. Melt the butter in a saucepan, add the onions and garlic and fry gently for 3-4 minutes, until soft.

3. Stir in the chopped courgette flesh, 3/4 of the cheese, egg yolk, oregano and seasoning to taste. Divide into 8 and use to fill the courgette shells.

3. Arrange in the ovenproof dish, sprinkle with the remaining cheese and bake for 35 minutes, until tender and golden. Serve immediately.


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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