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Since the weather outside is lousy (cold and rainy) I decided to have something nice to eat: something hot, but quickly made, with some bacon and some cheese. A lonely courgette sat waiting in my fridge (well, not really lonely: the fridge is full enough, but the courgette was the only one of its kind.) and I remembered something about a blog event with stuffed vegetable: WTSIM: Stuffed fruit/vegetables at Cook sister!. Why not?

Stuffed Courgette

Source:	Created 29.05.2007 by Sus
Categories:	Zucchini, Courgette, Bacon
Yield:	1 Serving

Ingredients:

1	medium sized	Courgette
100	gram	Bacon; diced
1		Onion; chopped
1	clove	Garlic; chopped
1	handful	Flat leaf parsley; chopped
2	table spoon	Pine seeds
70	gram	Pecorino cheese; grated
1	tea spoon	Coriander; ground
		Piment; ground
		Black pepper; ground
1/3	litre	Water
1	tea spoon	Instant vegetable stock
70	gram	Yoghurt
1	tea spoon	Lemon juice

Preparation:

Clean the courgette and cut it in two halves, lengthwise. Use a spoon to remove the seeds and some of the flesh, leaving approx. 1 cm. Take the courgette flesh and chop it.

Heat a pan. First roast the pine seeds, then add the garlic and the onion. After a while add the bacon. Let it roast, stirring permanently, then add the parsley and the courgette flesh. Season to taste.
Remove filling from the pan and fill the halves of the courgette. Top with some grated cheese.

Fill the pan with some water - the water level must be lower than the courgette is high - and add some instant vegetable stock. Set the courgettes into the pan carefully and let cook with closed lid for approx. 15-20 minutes.

If there is filling left which did not fit into the courgettes, reheat it in the broth and put beside the courgettes on the plate.

Stir some lemon juice into the yoghurt and serve beside the courgette.

Notes:

- Be careful with salt: If the bacon is salty, you do not need to add any.
- Rezept auf deutsch

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