Greek-style stuffed courgettes

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g courgette
• 2 100 g pine nuts
• 3 150 g feta
• 4 ½ lemon
• 5 3 sprigs parsley
• 6 4 tablespoons olive oil
• 7 20 g breadcrumbs (optional)
• 8 pepper
• Total weight: 875 grams

Times:

Preparation	Cooking	Start to finish
25 min.	25 min.	50 min.

Step by step recipe

1	Prepare 500 g courgette. Cut in half lengthways.
2	Hollow out the centre with a teaspoon or, ideally, a pommes parisiennes spoon. Do not throw the flesh away, as it can be used in another recipe, such as quick courgette soup with cheese.
3	Toast 100 g pine nuts in a small frying pan on medium heat for 5 minutes, stirring frequently.
4	Cut 150 g feta into small pieces and put into a high-sided container. Add the juice and zest of ½ lemon and pepper.
5	Add 3 sprigs parsley whole (with the stalks), then the toasted pine nuts and 4 tablespoons olive oil.
6	Blend, adding a little more oil if necessary. I call this "Greek pesto", with a nod to our Italian friends, of course... Preheat the oven to 390°F (200°C).
7	Salt the insides of the courgette halves, then brush inside and out with a little olive oil. Arrange on a sheet of cooking parchment laid on a baking sheet.
8	Fill each courgette half generously with the feta mixture (a forcing bag is ideal for this). You can top with a few breadcrumbs if you wish.
9	Bake for 15 to 20 minutes. Do not overcook or the courgettes will sag and flatten. This doesn't affect the flavour but they are less attractive.
10	Serve hot or warm.

Remarks

Choose small courgettes if you can, or medium size that are still crunchy, as they will hold up better during cooking.

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