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  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 thyme sprig
  • 8–10 small round courgettes
  • 60 g (2½ oz) cooked ham, chopped
  • 1 garlic clove, chopped
  • 60 g (2½ oz) cooked long-grain rice
  • 80 g (3 oz) Parmesan cheese, grated
  • 7 basil leaves, chopped
  • 2 eggs
  • salt and pepper

Cook the onion gently with the olive oil and thyme in a saucepan for 5 minutes.

Blanch the courgettes for 5 minutes in a large saucepan of boiling water. Drain, then cut them in two from top to bottom and scoop out the flesh with a small spoon.

Mash the courgette flesh with a fork while mixing it with the onion, ham, garlic, rice, Parmesan, basil leaves and eggs. Season to taste.

Fill the courgette halves with the stuffing. Place them in a gratin dish and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes.

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