30 mins
![Courgette (Zucchini) Boats Recipe Courgette (Zucchini) Boats Recipe](/images/recipe-main-images/Courgette-Boats-760.jpg)
Courgette (Zucchini) Boats
Ingredients for Courgette (Zucchini) Boats
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Courgette (Zucchini) Boats
- 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.
- 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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