European
Spain - Vegetarian
Calabacines Rellenos al Horno
Chef's Menu Description
Round or long summer courgettes stuffed with sautéed seasonal garden vegetables, toasted pine nuts, mild goat's cheese, and breadcrumbs, baked until golden and bubbling.
Ingredients
- • 4 medium courgettes, halved lengthwise and pulp hollowed out
- • Filling: hollowed courgette pulp chopped, 1 sweet onion diced, 1 red pepper diced, 2 cloves garlic, 30g toasted pine nuts, 30g breadcrumbs
- • 100g fresh Spanish goat's cheese (queso de cabra) crumbled, olive oil, salt and pepper
Preparation Steps
1
Phase 1
Parboil hollowed courgette shells in salted boiling water for 3 minutes. Drain upside down on paper towels.
2
Phase 2
Sauté diced onion, garlic, red pepper, and courgette pulp in olive oil for 8 minutes until tender and moisture evaporates. Stir in toasted pine nuts, half the breadcrumbs, salt, and pepper.
3
Phase 3
Spoon filling into courgette boats. Dot with crumbled goat's cheese and sprinkle remaining breadcrumbs on top.
4
Phase 4
Bake at 190°C for 20-25 minutes until courgettes are tender and cheese is bubbling and golden.