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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