I am trying to get my weight back in control. That means cajoling H to adhere to my self-imposed rules: light meals, meatless meals, lunch only desserts and controlled snacking. I’m also searching for new ideas to cook, to introduce more vegetable, less oil, less frying. It feels like learning how to eat and cook all over again. And that’s when I found this stuffed courgette.
I have never eaten courgette this way. The last few times I ate one, it was either in a quiche or a ratatouille. Besides being simple and surprisingly filling and yet light, the little preparation it needs, it can be done the night before. It works wonders for me who is often stuck in traffic or running low on time.
STUFFED COURGETTE (or ZUCCHINI)
(adapted from Kayotic Kitchen)
1 large courgette (about 800 gr)
3 large rings of Portuguese cured meat, diced – use bacon, chorizo or any strong flavor meat
half medium onion, diced
1 large clove garlic, minced
2 dashes of thyme
1 dash of smoke paprika
3 tbsp cream cheese
Sharp cheddar, to grate
chopped cilantro or parsley, to garnish
- Preheat oven to 200 C.
- Scrub and clean the courgette. Scoop the middle parts out and set aside.
- In a pan, heat up some olive oil and brown the onions. Half way through, add in the garlic, the cured meat and the thyme, stir well. Cook few minutes more, until the onions are soft.
- While the onions are cooking, roughly chops the middle parts of the courgette. Transfer to a medium mixing bowl, season with salt, pepper, smoke paprika, add in the cream cheese and when ready, add in the onion garlic mixture.
- Taste the mixture and adjust if needed. The mixture should be somewhat saltier than you’re used to.
- Spoon the stuffing back to the courgette. Put them in a baking dish and bake for about 20 mins.
- Turn the oven to grill setting, and bake few more minutes until the top is golden brown.