Name: Stuffed Round Courgettes
Total time: 2 h
Yield: 6
Ingredients: 12 round courgettes; 2 garlic cloves; 6 sprigs of parsley; 1 sprig of mint; 200g sausage meat; 2 eggs; 300g hard sheep's milk cheese; 2 slices white bread; 2 tablespoons breadcrumbs; Milk; Salt; Pepper; 1kg tomatoes; 1 onion; 2 garlic cloves; 8 basil leaves; 1 sprig of thyme; 1 bay leaf; 40ml olive oil; Sugar; Salt; Pepper

Stuffed Round Courgettes

Serves: 6

Time: 2 hours

Difficulty:

Published on : 4 Apr. 2004

Author: Chef Philippe

3 ratings

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Ingredients for 6:

12 round courgettes
2 garlic cloves
6 sprigs of parsley
1 sprig of mint
200g sausage meat
2 eggs
300g hard sheep's milk cheese
2 slices white bread
2 tablespoons breadcrumbs
Milk
Salt
Pepper

For the sauce:
1kg tomatoes
1 onion
2 garlic cloves
8 basil leaves
1 sprig of thyme
1 bay leaf
40ml olive oil
Sugar
Salt
Pepper

Method for Stuffed Round Courgettes:

Organise all the necessary ingredients.

For the tomato sauce: Blanch the tomatoes.

Peel, seed and chop them coarsely with a knife.

In a saucepan, sweat the chopped onion in olive oil.

Add the chopped tomatoes, crushed garlic, basil, bay leaf, one sugar cube, salt and pepper.

Cook for 15 minutes over low heat.

In the meantime, soak the white bread in milk.

Wash the courgettes. Cut off the tops...

... then using a teaspoon, gently scoop out the flesh.

Chop the flesh and reserve.

Finely chop the parsley and mint. Finely grate the sheeps' milk cheese.

In a mixing bowl, combine the courgette flesh, sausage meat, crushed garlic, chopped herbs, drained white bread, the eggs and 2/3 of the grated cheese. Season with salt and pepper.