Stuffed courgettes with pine nut salsa

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Stuffed courgettes with pine nut salsa. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed courgettes with pine nut salsa is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes delicious. Stuffed courgettes with pine nut salsa is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Stuffed courgettes with pine nut salsa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed courgettes with pine nut salsa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed courgettes with pine nut salsa is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed courgettes with pine nut salsa estimated approx 45 minutes.

To begin with this particular recipe, we must first prepare a few components. You can have Stuffed courgettes with pine nut salsa using 11 ingredients and 10 steps. Here is how you cook it.

Yotam Ottolenhgi’s recipe

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Ingredients and spices that need to be Take to make Stuffed courgettes with pine nut salsa:

1. 2 large courgette / zucchini, halve lengthways (500 g)
2. 1 garlic clove, crushed
3. 1 large egg, beaten
4. 40 g parmesan cheese, finely grated
5. 40 g fresh sourdough breadcrumbs
6. 100 g cherry tomatoes, quartered
7. 1 large lemon: finely grate the zest to get 2 tsp, then juice to get 1 tbsp
8. 4 tbsp finely chopped oregano leaves, plus a few extra leaves to serve (5g)
9. 35 g pine nuts, lightly toasted
10. 3 tbsp olive oil
11. Salt

Instructions to make to make Stuffed courgettes with pine nut salsa

1. Preheat the oven to 230ºC fan.
2. Use a dessertspoon to hollow out the flesh of the courgettes and make them into the shape of canoes; don’t scrape them out completely, though - you want the sides to be about 1 cm thick and the courgettes should still hold their shape.
3. Transfer the flesh to a sieve, and squeeze and discard as much as liquid as you can; you should be left with about 100 g drained courgette flesh.
4. Put this into a medium bowl and stir in garlic, egg, parmesan, breadcrumbs and 1/4 tsp of salt. Use your hands and crust the tomatoes well, then add these to the bowl of courgette mixture. Stir to combine and set aside.
5. In a separate bowl, mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and set the rest aside for salsa.
6. Place the hollowed courgettes on a medium baking tray or ovenproof dish, hollowed side facing up.
7. Drizzle 1 tbsp or oil (in total) over the courgette and season 1/8 tsp of salt (in total).
8. Spoon the courgette mixture back into the hollows and bake for 15 minutes, until the fillings is set and golden brown.
9. While the courgette are baking, make the salsa. Add the lemon juice, remaining 2 tbsp of oil and 1/8 tsp of salt to bowl of oregano and pine nuts.
10. Let the courgettes cool a little. Spoon over the salsa, sprinkle with oregano leaves and serve.

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