Stuffed Courgettes (Stuffed Zucchini)

Serves: to serve 4

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Ready In: 1 hr 5 mins

3 large - courgettes (zucchini) - about 9" (20cm)

12 oz - sausage meat (pork mince)

4 slices - white bread

½ cup - milk

2 cloves - garlic

handful - freshly-chopped parsley

4 tablespoons - corn oil

4 oz - Cheddar cheese

- salt and pepper

Using a sharp knife, cut the courgettes (zucchini) in two, lengthways. Using a spoon, scoop out the seeds in the middle of each courgette and place them in a bowl. Chop or mash the seeds (if you have an electric food blender or processor you can use it for speed.)
Cut the crusts off the bread and crumble the soft, white inside to make breadcrumbs. Place these into a bowl and add the milk so that it soaks into the breadcrumbs. Mix the sausage meat, chopped parsley, freshly-ground pepper and crushed garlic clove together in a saucepan. Squeeze out any excess milk from the bread and add the breadcrumbs to the saucepan. Add the mashed courgette hearts and mix well. Heat this mixture so that it simmers gently for about 10-15 minutes to reduce the water content.
Use one tablespoon of oil to coat the cut-away (white) part of each courgette (zucchini) the heap the meat mixture from the pan into the hollowed out section. Place three tablespoons of oil into a casserole dish or baking tray and position the courgettes on top with the meat uppermost. grate (shred) the cheese and sprinkle over the top of each courgette then put the dish into an oven, preheated to Mk 6 - 400ºF - 200ºC for about 40 minutes.
Serve hot either on their own or with a few new potatoes. The result is a delicious meal that is well worth the effort taken in preparation.