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Cheese Stuffed Courgettes Veg    HT  MC    English    55mins

Serve 4    Hot  Vegetarian Vegetables   Herbs   Main Course  British  Gluten Wheat Free  England  British  Europe



4 Large Courgettes ( zucchini )

25g/1oz Butter

4 tbsp Onions, finely chopped

1 Garlic Clove, crushed

100g/4oz Double Gloucester 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. Blanch the courgettes in boiling water for 4-5 minutes. Remove and cut in half lengthways. Scoop out the middle, chop 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 courgette, 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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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