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30 mins
Courgette (Zucchini) Boats Recipe

Courgette (Zucchini) Boats

Graham

Recipe by  

An easy and delicious way to make your courgettes (zucchini) more interesting. A little bacon, onion, mozzarella and egg can go a long way when you use your imagination. 30 minutes from start to finish and you'll keep your whole family happy. This recipe is for 6 people, so each courgette (zucchini) is cut in two for serving. However, it's easy to adjust to slightly smaller courgettes (zucchinis) and serve one each.

      Preparation Time: 5 Minutes

      Cooking Time: 25 Minutes

Ingredients for Courgette (Zucchini) Boats

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
3 large
courgettes (zucchinis)
8 oz
lardons (or diced bacon)
1
onion
9
eggs
4 oz
grated (shredded) mozzarella
 
parsley

 

How to Cook Courgette (Zucchini) Boats

  1. Slice off one side of the zucchini skin, then use a melon baller or small spoon to remove the insides, creating a courgette boat (zucchini boat). Chop the flesh of the zucchini into small pieces, then sauté them with lardons and chopped onion for 7 - 8 minutes until they are tender.
  2. Stuff the courgettes with this mixture (leaving a little room on top), then bake in a moderate oven (Mk 4 - 350°F - 180°C) for 15 minutes. Break 3 eggs into to each courgette and sprinkle mozzarella on top. Bake for a further 3 minutes. Remove from the oven, sprinkle with chopped parsley, and enjoy.


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