Another great recipe from Nonna Peppa's Kitchen!


Ingredients - Serves 4

6-7 medium-sized Courgettes
Half an Onion
Olive Oil
Salt
1 egg
Handful of Bread crumbs
Grated parmesan (from 50 to 150 g according to taste)
250g of minced beef


Wash the courgettes and cut lengthways into two halves. Using a teaspoon gently scoop out the soft pulp from the centre and set aside.  Fry the onion with a little olive oil until slightly golden. Add the soft pulp together with the minced meat and gently cook. Add salt to taste. When cooked let the mixture cool for approximately 10 minutes. Add the grated cheese and the egg and mix well. 

Put the courgette shells in boiling water for two minutes. Take them out and remove the excess water by patting down with a kitchen towel. Fill the shells with the pre-prepared mixture, cover lightly with breadcrumbs and cook in the oven for about twenty minutes at 180 °

SWEET STUFFED COURGETTES

Ingredients - Serves 4


6-7 medium-sized courgettes
Half an Onion
Olive Oil
1 egg
1/2 cup of warm milk
100g dried bread
Tablespoon of sugar (optional)

Wash the courgettes and cut lengthways into two halves. Using a teaspoon gently scoop out the soft pulp from the centre and set aside.  Fry the onion with a little olive oil until slightly golden. Add the soft pulp to the pan and gently cook. When cooked let it cool for approximately 10 minutes. Add the egg and the bread previously soaked in a little warm milk. Mix together. The mixture will already be quite sweet but those with a sweet tooth can add a tablespoon of sugar.
Put the courgette shells in boiling water for two minutes. Take them out and remove the excess water by patting down with kitchen towel. Fill the shells with the pre-prepared mixture and cook in the oven for about twenty minutes at 180 °

STUFFED COURGETTES  – VEGETARIAN VERSION

Same as above but the minced meat should be replaced by sweetcorn (2 tablespoons or more according to taste) and 2 finely chopped carrots. Cook together with the  Courgette pulp.
Instead of grated parmesan add finely chopped “Dolce Sardo” (or gruyere).

Enjoy!!!