Recipe detail

Vegetarian dishes Stuffed courgettes with almond salsa

14.7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Other

Program steps

  • Preheating:
  • 195 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
courgettes medium size 4 pcs
cherry tomatoes chopped 100 g
garlic finely grated or crushed 2 pcs
grana padano finely grated 50 g
panko breadcrumb 70 g
egg medium size beaten 1 pcs
lemon juice + zest 1 pcs
flat leaf parsley 30 g
olive oil 50 ml
chopped almonds toasted 40 g
salt, pepper 1 g

Directions

Cut courgettes lenghway and scoop out the flesh from centres, leaving about 1cm thick canoes. Put the flesh into sieve and squeeze out as much juice as possible. Transfer it into a bowl and mix with panko, grana padano, egg, garlic and cherry tomatoes. Season with salt and pepper. Make salsa mixing together almonds with olive oil, lemon juice, lemon zest and chopped parsley. Add half of the salsa into courgette mixture and stir well. Spread courgette canoes cut side up on a tray and fill them up with prepared mixture. Put them in a preheated oven and bake for about 15 minutes until soft and golden brown. When done cool down slightly and serve warm drizzled with left over salsa as a starter or main course with mixed salad.

Recommended accessories

Vision Bake