My garden’s courgette glut is finally underway, and I am now eagerly planning all the tasty meals I can make with them. This is such a versatile vegetable and simply soaks any flavours and spices you want to use.
I grew my courgettes from seed and waited patiently for around four months for this very moment. Courgette harvest time! I’m planning to try a lot of recipes and share my results as every courgette gardener gets to a point when they run out of ideas and simply start having to give them away. The first recipe I’m trying, is courgette boats.
The beauty of this idea is that you can fill the boat with anything – and everything if you want. You can keep it vegetarian or vegan or use it as a base for your meat or carbs. Or mix it all up. I wanted to decrease my evening carb intake but wanted the meal to be filling enough that I didn’t reach for a naughty dessert. My boats are loaded with sausages.
Courgette boats with and sausages
Key points:
· Recipe is for 2 people
· Don’t need a side dish
· Add more if you’re hungry
Ingredients:
· 0.5 courgette per person, so 1 courgette for 2 people
· 4 sausages
· 2 rashers of bacon (optional)
· Handful of cherry tomatoes cut in half
· 1 red onion
· 2 cloves of garlic
· Splash of olive oil
· Splash of single cream
· Seasoning: mustard, paprika, salt, pepper, herbs de Provence, chilli flakes
· Grated cheese
Method:
· Heat the oven to 180oC / Gas mark 4
· Slice the courgette lengthways and scoop out the insides (these can be used for the filling)
· Fry in a pan with olive oil for 5 minutes and move to the oven and cook till soft
· Chop up the courgette middles, sausages, onion, garlic and bacon and cook
· Add cream and seasoning to taste
· Carefully remove courgette boats from the oven and place your filling mixture on top and scatter the grated cheese
· Return to the oven for 15 minutes
· Eat
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