Stuffed Courgettes
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A simple yet elegant dish that makes the courgette the star ingredient. Tasty little starter.
Stuffed Courgettes
Rated 5.0 stars by 1 users
Category
Starter
Servings
4-6
Cook Time
50 minutes
Ingredients
- 3 courgettes peeled and cut into three
- olive oil
- 3 cloves garlic minced
- 1 small onion minced
- 75g chestnut mushroom finely minced
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp RoniB's Kitchen Black Bean Chilli Oil
- salt and pepper to taste
- toasted sesame oil
- watercress optional
Directions
- Scoop out courgette flesh to create a hole in the middle. Make sure the base is flat so it can stand on its own.
In a shallow pan, heat oil.
- Saute garlic and onion until fragrant.
- Add the chestnut mushroom and courgette flesh. Cook until soft.
Meanwhile, pre-heat oven to 180C and oil the bottom of a baking dish.
Oil or butter the cored courgettes, set aside.
Back in the pan, season with soy sauce, rice wine, and black bean chilli oil.
- Add salt and pepper to taste.
- Finish with a drizzle of toasted sesame oil.
- Remove from heat.
- Stuff cored courgettes with cooked mixture and bake for about 20-25 minutes of until courgette casing is cooked.
Top with watercress, if using. Drizzle more Black Bean Chilli Oil.