This delicious dish is simply grated mixed vegetables stuffed into a courgette and topped with cheese and breadcrumbs!
13 people made this
2 medium courgettes
2 carrots, peeled
1 parsnip, peeled (optional)
1/2 celeriac, peeled
2 teaspoons vegetable oil
1 tomato, peeled and chopped
1 pinch paprika
30g grated cheese, such as Gouda or Cheddar
1 teaspoon freshly chopped parsley
1 pinch dried tarragon
1 pinch dried marjoram
1 pinch freshly ground black pepper
1 pinch dried basil
salt, to taste
1 teaspoon butter
1 teaspoon breadcrumbs
Method Prep:20min › Cook:35min › Ready in:55min
Trim the ends off the courgettes and halve them lengthways. Place in a large saucepan of boiling water for 10 to 15 minutes, or until tender. Remove from the heat, drain and set aside to cool.
Meanwhile grate the carrots, parsnip and celeriac. Heat half of the oil in a frying pan over medium heat. Add grated vegetables; cook and stir for 10 to 15 minutes until tender. Stir in chopped tomato and paprika; simmer for few minutes. Remove from the heat, stir in cheese and remaining seasoning and herbs.
Preheat oven to 180 C / Gas 4. Grease a shallow baking dish with the butter.
Scoop out courgette seeds and a little of the flesh, making room for the stuffing. Stuff with vegetables and place in prepared baking dish.
Sprinkle with the remainder of the oil and breadcrumbs.
Bake 25 minutes until top is golden brown. Remove from the oven and serve.