Stuffed Courgettes, a light French delicacy!
These zucchini (or courgette) boats are stuffed with the best: parmesan, olive oil, herbs, and breadcrumbs. Drizzle even more CastelaS Noir d’Olive on top!
INGREDIENTS (Serves 6)
6 zucchini or summer squash
- 1 oz breadcrumbs
- 3 garlic cloves, minced
- parsley, thyme, mint, or basil to top (your choice)
- grated Valserena Parmigiano Reggiano
- salt and pepper to taste
- CastelaS Olive Oil Noir d’Olive
Halve the zucchinis longways, then hollow them out to form “boats”. Chop the flesh scooped out of the zucchinis. Add the breadcrumbs, mint, parsley, garlic and parmesan. Add salt and pepper, then a little olive oil. Mix all the ingredients, then fill the zucchini “boats”. Place them on a pre-oiled baking tray. Drizzle a little olive oil on the zucchinis, then bake for 30 minutes at 350°F. When you take them out of the oven, drizzle with a little olive oil, then serve nice and hot.