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Stuffed Courgette Towers

Stuffed Courgette Towers recipe image
These Stuffed Courgette Towers are a delightful side dish or light main course that combines tender vegetables with a savory, herbaceous filling. The courgettes are blanched for perfect texture before being filled with a mixture of fresh tomatoes, garlic, capers, and Parmesan cheese. Baked until golden and crispy, they offer a wonderful contrast of textures and flavors. Ideal for summer dinners or as a healthy alternative to pasta dishes, these towers are easy to prepare and pair beautifully with a simple green salad or grilled proteins.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 65.5
Dietary: Vegetarian
Description
These Stuffed Courgette Towers are a delightful side dish or light main course that combines tender vegetables with a savory, herbaceous filling. The courgettes are blanched for perfect texture before being filled with a mixture of fresh tomatoes, garlic, capers, and Parmesan cheese. Baked until golden and crispy, they offer a wonderful contrast of textures and flavors. Ideal for summer dinners or as a healthy alternative to pasta dishes, these towers are easy to prepare and pair beautifully with a simple green salad or grilled proteins.
Ingredients
  • 8 Courgettes
  • 4 Tomatoes
  • 3 tablespoon Breadcrumbs
  • 1 Garlic Clove, peeled and
  • 2 oz Capers, rinsed and finely chopped
  • 4 oz Parmesan cheese, roughly chopped
  • 2 Eggs
  • 1 teaspoon Chopped mint
  • 1 teaspoon Chopped oregano
  • 1 tablespoon Chopped parsley
  • to taste Olive oil
Directions
  1. 1
    Preheat the oven to 350F (180C) or gas mark 4. Lightly oil a baking tray.
  2. 2
    Top and tail the courgettes, then cut them in half lengthwise. Remove the central core to create a cavity.
  3. 3
    Blanch the courgette halves in a saucepan of salted boiling water for one minute.
  4. 4
    Refresh the courgettes under cold water to stop the cooking process, then drain well.
  5. 5
    In the same boiling water, simmer the tomatoes for one minute. Refresh under cold water.
  6. 6
    Peel and deseed the tomatoes, then roughly chop them.
  7. 7
    Roughly chop the cored centers of the courgettes that were removed earlier.
  8. 8
    In a bowl, mix the chopped tomatoes, breadcrumbs, garlic, capers, Parmesan, eggs, mint, oregano, parsley, and the chopped courgette cores together.
  9. 9
    Place each courgette half vertically on the prepared baking tray.
  10. 10
    Stuff the central cavity of each courgette with the mixture, mounding it slightly at the top.
  11. 11
    Dribble a teaspoon of olive oil over each stuffed courgette.
  12. 12
    Bake for 20 minutes or until the tops are brown and crispy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 65.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.4mg1%
Sodium 76.4mg4%
Total Carbohydrate 13.3g5%
Dietary Fiber 2.3g10%
Sugars 3.3g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese and eggs. You can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use nutritional yeast or a vegan cheese alternative instead of Parmesan.

Ensure the courgettes are thoroughly drained after blanching to prevent the filling from becoming soggy. Pat them dry with paper towels if necessary.

These towers can be served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Feel free to add other herbs such as basil or thyme to enhance the flavor profile.

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Read it online: https://www.chefs-mate.com/recipe/stuffed-courgette-towers/