It’s that time of year when your cute little courgettes turn into marrows over night.
So here’s a great way to make a yummy veganic main.
- One overgrown courgette about 30 cm long
- 100 g stuffing mix – last night I used half a pack of Greggs sage and onion
- 1 or 2 lemons
- A good handful of fresh herbs (I used parsley and sage)
- A red capsicum
Grill the capsicum until the skin is scorched and leave to cool.
Cut the courgette in half lengthways and scoop out the seeds and the stringy inner flesh.
Shake the stuffing mix into a bowl, squeeze over the lemon juice.
Peel and chop up the roasted capsicum, add the chopped herbs, add water until you have a stiff dry mix.
Pile the stuffing into one scooped out courgette shell, heaping it up so when you put on the other half on, it fills the hole.
Put in a pre-warmed oven at 180 degrees for about 50 minutes and serve.
Of course, you could add all sorts of other stuff to the filling, I am going t add pine nuts next time. Because zucchini/courgettes/marrows are so full of water, the stuffing does get quite moist, so make sure the stuffin is pretty stiff. And if it comes out too sloppy, just open up the two halves of your courgette and pop it back into the oven, to allow the stuffing to dry out and crisp up.