The period in which I don't run due to an injury is usually dedicated to, well... eating. I love eating. More specifically I love to spend time in the kitchen and experiment new recipes or just make those I remember from my mum, when I was living in southern Italy.
Today I want to write about one italian recipe that is easy to make, healthy and really delicious. It's called "zucchine ripiene" which literally means "stuffed courgette".
You can stuff courgettes with many things such as rice, meat, tomato sauce, fish etcetera etcetera. Since we are vegetarians here I will stuff them with vegetables of course. This is my attempt to "genetically" modify a courgette and fill it with aubergines :)
So go to the market, the second place I spend more time after the kitchen, and buy yourself some round courgettes. Boil them for 5 minutes just to soften them a bit and chop the top without throwing it away. Then empty them with a tea spoon. Keep the flesh and blend it with some salt and pepper and 1 egg.
In the mean time prepare the aubergine, chop it and pan-fry it with some olive oil, red onion, some mushrooms. Add salt, cumin and pepper.
Here is the flesh of the courgette in the blender with the egg and salt and pepper. Add a slice of toasted bread if it appears too juicy.
Mix the aubergine with the cream obtained from the flesh of the courgettes and mix with a spoon. This will be the new flesh of our "enhanced" courgettes.
Stuff the courgettes with the mix and place them into the oven at 230 C for about 30 minutes. Only in the last 5 minutes add some cheese on top and you can leave the hat on ;)
Bon appétit!
You can stuff courgettes with many things such as rice, meat, tomato sauce, fish etcetera etcetera. Since we are vegetarians here I will stuff them with vegetables of course. This is my attempt to "genetically" modify a courgette and fill it with aubergines :)
So go to the market, the second place I spend more time after the kitchen, and buy yourself some round courgettes. Boil them for 5 minutes just to soften them a bit and chop the top without throwing it away. Then empty them with a tea spoon. Keep the flesh and blend it with some salt and pepper and 1 egg.
In the mean time prepare the aubergine, chop it and pan-fry it with some olive oil, red onion, some mushrooms. Add salt, cumin and pepper.
Here is the flesh of the courgette in the blender with the egg and salt and pepper. Add a slice of toasted bread if it appears too juicy.
Mix the aubergine with the cream obtained from the flesh of the courgettes and mix with a spoon. This will be the new flesh of our "enhanced" courgettes.
Stuff the courgettes with the mix and place them into the oven at 230 C for about 30 minutes. Only in the last 5 minutes add some cheese on top and you can leave the hat on ;)
Bon appétit!
