Aprons on? Let‘s Cook!
15-20 mins
20-30 mins
We always have a glut of courgettes to use up around this time of year (July-August) so we find lots of ways to use them (as well as give lots away…it still surprises me just how many courgettes will grow from one plant!)
Ingredients
- 2 medium sized courgettes
- 1 onion
- 1 red pepper
- 2 large tomatoes
- 2-3 large mushrooms
- 2 cloves of garlic
- Half a cup of grated cheddar cheese
- Glug of balsamic vinegar
- Knob of butter
- Salt and pepper
Equipment
- Chopping board and knife
- Frying pan
- Baking tray
- Grater
- Parchment paper
- Wooden spoon
- Teaspoon
Allergens
Dairy
Directions
1
Preheat the oven to 180C (160C fan- assisted)
2
Finely chop the garlic, onion, mushrooms, peppers and tomatoes
3
Heat the frying pan on a medium heat, melt the butter and then fry your chopped vegetables with a glug of balsamic vinegar, stirring frequently
4
While the vegetables are frying prepare your courgettes
5
Carefully cut the courgettes in half and gently scoop out the middle with a teaspoon - keep going until all the seeded middle part has been removed
6
When the vegetable mixture is soft (after about 10 minutes of frying) carefully spoon it into the courgette boats
7
Next sprinkle each of your boats with grated cheese
8
Place parchment paper on a baking tray and place your boats onto it (trying not to spill the contents!)
9
Bake in the oven for 20-30 minutes until the cheese is fully melted and the boats bubbling!
10
Leave to cool and then serve as a light lunch or dinner with some crunchy salad
Fun fact!
Here are some other fun ways you can use courgettes:
- As a pizza topping
- In mashed potato – just add some cooked courgette in with the potato
- In fritters
- In muffins (savoury and sweet – we have recipes for both on our website)
- As spaghetti…aka courgetti!
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