BAKED COURGETTES WITH GOATS CHEESE STUFFING
Had some Courgettes from the garden and decided to stuff them with 2 Cheeses, Judy and I don’t have much cheese of any type so enjoy it when we do, so I got some Low Fat Mozzarella and some Welsh Goats Cheese which is really Creamy.
The Creamy yet tangy Goats cheese provides an excellent contrast with the delicate flavour of the Courgettes, and the mild low fat flavour of the Mozzarella will allow the flavour of the courgettes to be appreciated to their full.
PREHEAT YOUR OVEN TO 170 C / 330 F
Top and tailed the Courgettes and cut a slot from end to end about half depth of the Courgette.
Mixed the Goats Cheese with some Chopped Fresh Mint from the garden seasoned and spooned it into the Vegetable Groove……..Drizzled with Olive Oil and loose wrapped it in Foil.
Placed some whole Basil Leaves at the bottom of the remaining Courgette and cut a wedge of Mozzarella and place it on top of the Basil Leaves, season well, Drizzle with Oil and wrap in foil.
Place both Wraps on an Oven Tray and cook for 25 mins until tender.
CAREFULLY UPWRAP THE FOIL PARCELS FROM THE TOP EDGE AS THE JUICES MAY WELL RUN OUT.
Serve on top of Orzo Pasta and Couscous then drizzle the juices from the Foil wrappers over the top then add some salads of your choosing to finish.
Enjoy your Stuffed Courgette Lunch.
Gazza.
